Risotto recipe to the Milanese

In a pot, the consommer is put on the salt with the salt to heat it, without boiling, keeping it softly to a boil, while the rissotto is prepared.

Ingredients to make Risotto to the Milanese:

2. In a cup of that Consomè the saffron gets to soak.

3. In a heavy background pot, the 2 tablespoons of butter and the oil to be heated.

4. The onion is added and cooks until withered. The minced marrow and pepper are added and about 2 to 3 minutes are cooked to dissolve the marrow.

5. The rice is added and stirring-constantly with wooden spoon so that the fat completely covers it and not split the rice, cook a minute or until bright.

6. The wine is added and cooks until it is almost completely consumed. The consomè is gradually added (1/2 cup each time for this amount of rice.

7. not much liquid should be added at the same time, it must be constantly stirred so that it is never completely submerged (it is not a soup), always scraping the bottom and banks of the pot so that it does not stick and can burn. More consom will be added every time the one that previously added, about 2 minutes every time has been consumed.

8. Consomè with the saffron must be added the last 2 times because it is better not to cook the saffron too much.

9. It is known that the Rissotto is about, when bite a grain feels at the dent, that is to say cooked but firm, this is obtained approximately 25 minutes from aggregate the rice.

10. The rissotto must present a creamy, mantecato and as the Italian legato say, that is, the separate but united to the cream produced by the starch that is slowly yielded by the appropriate rice, that is to say that it extends gently on the plate When serving.

11. When removing the pot of the fire, the remaining spoonful of butter is vigorously stirred and then the Parmesan cheese.

12. It should be taken from immaturity to the table, where each one can, if you want, add more grated Parmesan cheese.