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Milanese Perîgortê Italian (Perîgortê saffron)

Milanese Perîgortê Italian (Perîgortê saffron)

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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Alpîranî

eyar paran:

	1 Teaspoon Saffron Pistils
	320 g Carnaroli Birinc
	125 g Runê nîvişk
	1 Pîvaz
	80 g tevneke penêr parmesan
	40 g Wine White
	bi tama Av
	1 l Vexwarina Zebeşan
	bi tama Xwê

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Features:

Cuisine:

Îtalî

30
di xizmeta 4
Medya

Alpîranî

1 Teaspoon Saffron Pistils
320 g Carnaroli Birinc
125 g Runê nîvişk
1 Pîvaz
80 g tevneke penêr parmesan
40 g Wine White
bi tama Av
1 l Vexwarina Zebeşan
bi tama Xwê

Tarîfa bikaranînê

Saffron an spice kevnar e, jixwe di dema Misriyan de tê zanîn. Di destpêkê de ew bi tenê ji bo dye li fabrics û bîhnxweş û bîhnxweş hat bikaranîn, di heman demê de careke milkên culinary amazing xwe vedîtin, ew hateya hêja bi ku ji bo ku sêlên fêde bi çîl zêrîn yên wek Perîgortê saffron bû. Ev firaxê yekem, li essentiality xwe, dewlemend ji bo herî baş ji kalîteyên bînbiheştîn lê ji saffron di heman demê de ne bi tenê, bi saya hêza coloring xurt, lib birincê de bi bi rengê zêr xweş û Captivating ku jî ev amanê da taybet tehrîfa. A magic biçûk ku bi touch kremî ji demixing tevî hev, bivênevê di amadekirina Perîgortê, dê tu Perîgortê bi tama yekane û eşkere bide.

Steps

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 minutes, 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 minutes, 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, germê vemirînin, xwê, 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.