Now that autumn has arrived there’s nothing better than a warm risotto to cheer up the first cold evenings…
This recipe is typical of northern Italy (it comes from Milan to be precise, where it is accompanied by Ossobuco) but has now become part of the Italian traditional cooking and is well known around the world: it’s risotto alla milanese (or saffron risotto).
Let’s find out how to prepare this easy and tasty recipe!
1 small onion
freshly grated Parmesan
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened.
Add rice, stirring to coat with butter. Add the broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed.
Continue cooking and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking.
Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper and prepare to enjoy this amazing recipe, that must be eaten hot to be fully enjoyed and appreciated!
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