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Mediolanenses Italian Risotto (croci Risotto)

Mediolanenses Italian Risotto (croci 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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ingredientia

adjust Servings:

	1 teaspoon Croci pistilli
	320 g Carnaroli Rice
	125 g butyrum
	1 cepa
	80 g grated Parmesan caseum
	40 g Et vinum
	degustare aqua
	1 l vegetabilis ius
	degustare salis

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Italiae

30
serves 4
medium

ingredientia

1 teaspoon Croci pistilli
320 g Carnaroli Rice
125 g butyrum
1 cepa
80 g grated Parmesan caseum
40 g Et vinum
degustare aqua
1 l vegetabilis ius
degustare salis

directiones

Croci est antiquis spice, iam tum Aegyptiorum. In principio erat ut moreremur in tantum textilia et variis odoribus et unguenti optimi, et eius prodigiosus, sed semel inventa culinaria poneret possessiones, et medicamentis utilis facta cibos dulces aureo colore quam quae crocum risotto in. Hoc primum catino, in essentialitatis, aromatizans qualitates auget est optimum ad teneros lutea, sed non modo, manu forti colore egit, in rice grana amoenam cum alijs opusculis, et captivantem color auri, quae facit, ut hoc speciali catino. Parvus et magnus coniunctam tactu creaming alba, necesse est ad parandum risotto, dabo vobis risotto cum a unique saporem et evidentissimis.

gradibus

1 factum	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 factum	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 factum	Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.
4 factum	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 factum	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 factum	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 factum	After cooking, averte calorem, salis, 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.