Risotto alla milanese (3)
Instructions
Put in a casserole the onion finely sliced with butter and Medulla.
FRY until the onion is wilted, throw rice, toast for a few minutes, then sprinkle with half a glass of white wine and let evaporate.
Wet the rice with a bit of broth and let it absorb.
Meanwhile, put in a bathroom with one packet of Saffron broth.
Cooking rice dishes combining always a bit of broth and stirring.
When cooked, add the broth with saffron; remove from heat and stir 20 g of butter and Parmesan cheese mixing well.
Serve hot with very fine grain.
Ingredients and dosing for 4 persons
- 1 cipollina
- 50 g of butter
- 40 g of beef marrow
- 400 g of rice
- White wine
- Broth
- 1 sachet of saffron
- Grated parmesan cheese