A simple and tasty risotto of the northern italian tradition, a must-try when somebody goes to Milan, with few but important ingredients.
Time of cooking
30 minutes
Servings
2
What did I use
a nonstick pan, a wooden spoon, a blender, a cutting board, a knife
Ingredients
Carnaroli Rice: 200 gr
White onion: 1/3
Butter: 2 full spoons
White wine: half a glass (i used some beer because I didn’t have wine, it’s not bad at all with beer as well!)
Meat broth as required (if I want to prepare the vegetarian version, I use vegetables broth instead!)
Grana padano or Parmesan as required (if I want to prepare a vegetarian version, there are also these type of cheeses without animal rennet.)
1 little bag of saffron
How did I do
I finely minced the onion with a little broth in the blender after cleaning and cutting it roughly into pieces.
I reheated a little butter in the pot and browned the onion at high fire (for this passage one can also use olive oil).
I poured the rice and cooked it at high fire for two minutes adding white wine or light beer.
I lowered the fire and continued to cook adding broth little by little with the ladle.
I melted the saffron in a little broth and added it to the rice at half of the cooking.
When the rice was cooked (it took about 20 minutes), I turned off the fire and added the remaining butter and the cheese. I mixed well and served hot.
Buon appetito!
