MILANESE-STYLE RISOTTO

LDM. 3 THE SCIENCE OF FOOD.. NUH249 Teacher: Patrizia Scaccaglia

INGREDIENTS:
Per 4 persone

lb Superfino rice

1cups vegetable broth (carot-onion-celery)

3 oz butter

1 oz onion

cup white wine

1 package saffron

2 oz grated Parmigiano Reggiano cheese

salt and pepper to taste

oz saffron threads

Lemon juice
STEP 1 Brown the chopped onion with half the butter (oil), stir in the rice and toast it.


STEP 2
Pour the white wine over it, allow to evaporate, and add the previously crumbled marrow. Cover the rice with boiling
meat stock and continue cooking. Five minutes before the rice has finished cooking, add the saffron and adjust the
seasoning
.
STEP 3

When all the liquid has been absorbed by the rice, but when it is still al dente, remove from the heat.
Whip with the remaining butter and Parmesan cheese and lemon juice.