Risotto alla Milanese with Beef Brains
Risotto • Italian
Description
Risotto alla Milanese with Beef Brains
Ingredients
- Dry martini 5 fl oz
- Saffron a pinch
- Butter 5 oz
- Chicken Broth 0 qt
- Beef 5 oz
- Onion 1 head
- Garlic 1 clove
- Nerone Rice 10 oz
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Pour the vermouth into a bowl, add the saffron, and let it sit for 10 minutes. Heat the chicken broth in a pot and keep it simmering on low heat.
Step 2
Melt the butter in a pan, add the brains and finely chopped onion and garlic. Cook until soft. Add the rice and reduce the heat. Season with salt and mix well.
Step 3
Add the vermouth and saffron to the rice and increase the heat to medium. Cook, stirring, until the liquid evaporates.
Step 4
Add one ladle of broth and cook, stirring constantly, until the broth evaporates, then add more broth. Continue adding broth and cooking for about 20 minutes until the rice is cooked.
Step 5
Add 100 g of Parmesan and sprinkle the remaining before serving.
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