Risotto alla milanese
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My contribution for the blog event international women's day on Saturday, 8th March 2008 hosted by fiordisale and kochtopf is a very classic italian dish, it's a risotto alla milanese.
My version is a vegetarian one with vegetable stock instead of bouillon. Saffron is the most precious and expensive spice of the world and very fascinating for me. |
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Risotto alla Milanese |
| Kategorien: | Ristto, Rice |
| Menge: | 2 servings |
Ingredients
| 1 | onion | ||
| 1 | Teel. | olive oil, extra virgine | |
| 1/2 | Teel. | saffron, not ground | |
| 180 | Gramm | risotto-rice like Vialone Nano, Carnaroli or | |
| -- Arborio | |||
| 125 | ml | prosecco | |
| 450 | ml | vegetable stock | |
| 25 | Gramm | very good butter | |
| 50 | Gramm | parmigiano, freshly grated | |
| 75 | Gramm | little mangetout |
Directions
1. Peel the onion and cut it into little cubes.
2. Heat oil in a pot add onion cubes and stir for one minute.
3. Add saffron and stir until the onion becomes yellow.
4. Add the rice and stir for three minutes, add prosecco and stir again for five seconds.
5. Add one scop of stock and stir until its absorbed by the rice, then add another scoop of stock and repeat until the rice soft but firm to bite in the center. This takes about 20-25 minutes.
7. Add butter an half of the parmigiano, stir both softly in.
8. Serve with the rest parmigiano.
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chaosqueen.net - 8. Mrz, 00:01
