The saffron risotto is one of the typical dishes of the traditional cuisine of Lombardy, and is often called with the name of " risotto alla milanese" , or as they call it , the Milanese once " risott Giald "
Ingredients for 4 people:
320 g Carnaroli rice ,
70 g butter ,
40 g grated Parmesan ,
50 g beef marrow ,
1 white onion,
1 cup dry white wine,
1.5 l meat broth,
1 teaspoon saffron pistils
salt
Preparation
Peel and finely chop the onion , sauté over low heat in a saucepan with the butter and beef marrow . Add the rice and let it roast until it becomes translucent , add the wine and stir , let it evaporate completely. Pour a ladle of hot broth and cook the rice , adding more only when the previous one has been completely absorbed. Stir often . When the rice is almost cooked , melt the saffron powder in a little broth and add it to the risotto . If necessary add salt . Stirring constantly turn off the heat , stir in the butter and some grated parmesan , cover and let rest for 5 minutes. Add the remaining grain . If the rice is too dry , melt another pat of butter . Garnish with saffron and serve. Follow me on Pinterest!
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