Yellow risotto The original name of this risotto is "risotto alla milanese". This dish is traditionally prepared in the north of Italy, or rather in Lombardy. This simplest dish in cooking can be both an original dinner on a normal everyday day, and a pleasant surprise for guests. We will prepare a classic version, but you can also diversify it with the addition of mushrooms. Despite its simplicity, the taste of this risotto is rich, and the consistency calls: "Try Me!". Bon Appetit!
Ingredients:- Round-grain rice 180 g
- Broth of vegetable 600 ml
- Saffron ground 0.5 tsp.
- Butter 30 g
- Salt 1 pinch
- Parmesan cheese 20 g
- Onion white 1 pc.
- Pepper black ground 1 pinch
- Step 1 To prepare the risotto you will need Arborio or Carnaroli rice, white onion, saffron, butter, vegetable broth, salt, pepper and Parmesan cheese.
- Step 2 Melt half of the butter on a small fire.
- Step 3 Cut the onions finely and fry in butter.
- Step 4 Add the rice and fry it until it is clear (about 5 minutes).
- Step 5 Add a little broth to cover the rice, and simmer, stirring occasionally, over low heat.
- Step 6 When the rice is almost ready, add saffron, pre-dissolving it in a small amount of hot.
- Step 7 When the rice is ready, add the remaining butter and grated Parmesan cheese.
- Step 8 Salt and pepper to taste, and let it brew for 5 minutes with the lid closed. Serve hot.