Description
Risotto Milanese is a classic Italian cuisine. I want to offer you a more intense and exquisite taste of this risotto.
Ingredients
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Figure
200 g
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Onion
1 piece
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Dry white wine
150 ml
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Broth
800 ml
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Cream
100 ml
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Soft cheese
2 Tbsp
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Butter
30 g
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Olive oil
2 Tbsp
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Saffron
5 piece
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Parmesan
70 g
Cooking
For cooking perfect risotto rice "Arborio" from "Mistral".
Very finely chop a medium onion.
On a frying pan (skillet) pour olive oil, put the butter (15 g).
Put chopped onion and fry until transparent.
Pour rice "Arborio" from "Mistral" and start to be heated in oil, stirring constantly with a wooden spatula until transparent.
Add the wine and, stirring, allow the wine to evaporate.
Warm cream (1 tbsp) dissolve the saffron strands. The cream will be more rich and sweet taste from it.
Add the cream with saffron risotto. Stir.
For cooking we will need pre-cooked chicken or vegetable broth. The broth is filtered, heated and hold around the pan with the risotto. Start with one ladle to add the broth in risotto. Constantly stir.
The rice needs a little "gurgle". Constantly add a ladle of broth as it is absorbed into the rice. Cooking risotto is usually spent 17-18 minutes.
Heated "Philadelphia" cheese with cream.
At the end of cooking (17 minutes), add dissolved cream cheese "Philadelphia", remaining butter and the grated Parmesan. Mix everything.
To cook the rice to the desired condition, followed by the rice to check this: crush (smudge) of a grain with your finger and see: if there are 3 white dots, the rice is ready (al dente), if 4 dots – the rice is undercooked, and if the dots no rice, unfortunately, overcooked. The Italian man who cooks for more than 25 years, said that the state of "al dente" is important not only for "beauty" — this slightly it raw rice and even healthy. Serve immediately in hot deep plates. Bon appetit!
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