Milanese Risotto
Risotto • Dagestan
Description
As an additional side dish and decorative element, you can use oven-roasted cherry tomatoes cooked at a low temperature (50 degrees Celsius).
Ingredients
- Rice 15 oz
- Chicken Broth 1½ l
- Parmesan Cheese 0 oz
- Onion 5 oz
- Leek 5 oz
- Garlic 2 cloves
- Saffron a pinch
- Tomatoes 5 oz
- Butter 5 oz
- Olive Oil 0 fl oz
- Dry White Wine 5 fl oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dissolve a pinch of saffron in 50 ml of boiling water. Finely chop the onion, garlic, and leek.
Step 2
In a mixture of oils (100 g of butter and 50 ml of olive oil), sauté the onion until it is almost transparent and tender, then add the garlic and leeks, cooking until the garlic is fragrant. By this time, the leeks should have softened. Add the rice and cook it with the vegetables for two to three minutes. The rice should thoroughly absorb the oil.
Step 3
Pour in one-third of the broth, add the white wine, and cook the rice, stirring constantly. Once the broth comes to a boil, reduce the heat so that the liquid is just simmering. Continue to cook, stirring and adding more broth as needed. After five minutes, stir in the saffron infusion and keep up the stirring and adding of broth.
Step 4
After about fifteen minutes, you can start tasting the rice. As soon as it seems almost done, with just a hint of firmness remaining inside the grains, season the risotto with salt and pepper, stir in the finely chopped parsley, add a little more broth and the remaining 20 grams of butter, and cook for another two minutes, stirring.
Step 5
Remove from heat and plate, adding a little salad made from finely chopped fresh tomatoes mixed with olive oil and a small amount of chopped onion to each plate, then sprinkle with grated Parmesan cheese.
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