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Principiante
French
Classic French Omelette
Fonte: Chef
10 min1300 kcal
VegetarianoSenza glutinePochi carboidrati+1
Risotto alla Milanese
Creamy saffron risotto stirred ladle by ladle to coax the starch out of the rice — golden, glossy and rich.
Fonte
Ricetta di Lombard kitchens · 👨🍳 Chef
I nomi di cuochi e creator compaiono solo come indicazione della fonte. More Recipes Please è indipendente e non è affiliata, approvata né sponsorizzata da loro.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 45 min🍽 4 porzioni🔥 480 kcal🇮🇹 Italia
VegetarianoSenza glutine
Passaggi
Steep the saffron in a little warm stock and keep the rest of the stock hot on the stove.
Soften the onion in butter, then add the rice and toast it until the edges turn translucent.
Pour in the wine and stir until it's absorbed.
Add hot stock one ladle at a time, stirring constantly and only adding more once the last is absorbed.
Stir in the saffron stock partway through so the rice turns a deep gold.
When the rice is creamy but still al dente, beat in cold butter and Parmesan off the heat for the final gloss (mantecatura).
💡 Consigli
- Keep the stock hot so the rice never stops cooking.
- Constant stirring is what releases the starch that makes it creamy.
- The final butter-and-cheese beating off the heat is the secret to the sheen.
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