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Risotto ni Milanese Itali (Saffron Risotto)

Risotto ni Milanese Itali (Saffron Risotto)

Name: Italian Milanese Risotto (Saffron Risotto)
Yield: 4
Cuisine: Italian
Ingredients: Saffron Pistils: 1 teaspoon; Rice: 320 g Carnaroli; Butter: 125 g; Onion: 1; Parmesan cheese: 80 g grated; White Wine: 40 g; Water: to taste; Vegetable Broth: 1 l; Salt: to taste

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na miniti

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Wasea
5,221 Nanuma
Me vaka na 2

Gacagaca

Moica na Servings:

	1 sepuni Saffron Pistils
	320 g Carnaroli Raisi
	125 lako Bata
	1 Varasa
	80 g na grated Parmesan jisi
	40 lako Waini Vulavula
	tovolea Wai
	1 l Kakana draudrau Broth
	tovolea Salt

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Iyaya:

Cuisine:

Itali

30
Veiqaravi 4
Sala ga o ya

Gacagaca

1 sepuni Saffron Pistils
320 g Carnaroli Raisi
125 lako Bata
1 Varasa
80 g na grated Parmesan jisi
40 lako Waini Vulavula
tovolea Wai
1 l Kakana draudrau Broth
tovolea Salt

IDusidusi

Saffron sai koya e dua na spice makawa, sa kilai tu ena gauna o ya na kai Ijipita. Mai na ivakatekivu e a vakayagataka walega mo bena na isulu ka cakava na perfumes kei na rawa ia e kunei ena dua na gauna na kena iyau vakasakiti ni culinary, e a yaco me dua na isaluwaki yaga sara vata kei na ka me ra kana vinaka na veleti kei na roka koula me vakataka na saffron na risotto. Oqo na imatai ni kakana, ena kena essentiality, vakavinakataka cake na ivakarau aromatic ni saffron ia sega walega ena kena vinaka duadua, vakavinavinaka ki na kaukauwa ni rokarokataki kaukauwa, na sorenikau ni raisi sa embellished vata kei na dua taleitaki kei na captivating na koula na roka ka vakavuna oqo na kakana e rui bibi. E dua na cakamana lailai ka cokovata kei na tatara ni creamy ni creaming, sega ni tarovi rawa ena na vakavakarau ni risotto, ena solia vei iko e dua na risotto vata kei na dua na ikanakana duatani ka tawacala.

Na ikalawa

1 Cakava	To make the Saffron Risotto, first put the pistils in a small glass, pour over the water just enough to cover the pistils completely, stir and leave to infuse for the whole night. In this way the pistils will release all their color.
2 Cakava	Then prepare the vegetable broth, for the recipe it will take a liter. If you don't have time to prepare it you can use vegetable broth cubes.
3 Cakava	Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.
4 Cakava	In a large saucepan pour 50g of butter taken from the total necessary dose, melt it over low heat, then pour the chopped onion and let it stew for 10-15 minutes adding some broth so as not to dry the sauté: the onion must be very transparent and soft.
5 Cakava	Once the onion is stewed, pour the rice and toast it for 3-4 na miniti, so the beans will seal and keep the cooking well. Add the white wine and let it evaporate completely. At this point proceed with the cooking for about 18-20 na miniti, adding the broth a ladle at a time, when needed, as it will be absorbed by the rice: the beans must always be covered.
6 Cakava	Five minutes before the end of cooking, pour the water with the saffron pistils that you had put in infusion, stir to flavor and dye the risotto of a beautiful gold color.
7 Cakava	After cooking, turn off the heat, Salt, stir in the grated parmesan cheese and the remaining 75 g of butter. Stir and cover with the lid let rest a couple of minutes, at this point the saffron risotto is ready! Serve it hot while garnishing the dish with some pistil.