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Italia Milanese Risotto (saffron Risotto)

Italia Milanese Risotto (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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nyetel servings:

	1 sendok teh Putik Saffron
	320 g Carnaroli Gabah
	125 g butter
	1 trikatuka
	80 g grated keju Parmesan
	40 g Anggur putih
	kanggo rasa Water
	1 l Sayur-sayuran Duduh kaldu
	kanggo rasa Salt

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Sampeyan perlu kanggo mlebu utawa ndhaftar kanggo tetenger / favorit isi.

fitur:

Cuisine:

Italia

30
Nglayani 4
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1 sendok teh Putik Saffron
320 g Carnaroli Gabah
125 g butter
1 trikatuka
80 g grated keju Parmesan
40 g Anggur putih
kanggo rasa Water
1 l Sayur-sayuran Duduh kaldu
kanggo rasa Salt

directions

Saffron iku sawijining spice kuna, wis dikenal ing wektu saka Mesir. Ing awal iki digunakake mung kanggo warno alami ing rasukan lan nggawe minyak wangi lan lenga jebad nanging yen katutup Culinary sawijining sange, dadi bahan terkenal karo kang kanggo nggawe ne abang lan putih sedhep karo hues Golden kayata saffron risotto. sajian kawitan iki, ing essentiality sawijining, nambah kanggo paling kuwalitas gondho saka saffron nanging ora mung, thanks kanggo daya warno kuwat, pari-parian beras sing dihiasi karo werna emas penake lan sisan sing ndadekake sajian iki supaya khusus. A Piandel cilik sing digabungake karo tutul ono krime creaming, ono ing preparation saka risotto, bakal menehi risotto karo rasa unik lan unmistakable.

langkah

1 Done	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 Done	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 Done	Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.
4 Done	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 Done	Once the onion is stewed, pour the rice and toast it for 3-4 menit, 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 menit, 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 Done	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 Done	After cooking, mateni panas, uyah, 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.