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Primeros platos
Risotto milanesa italiana (Risotto azafrán)

Risotto milanesa italiana (Risotto azafrán)

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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Ingredientes

Raciones ar za:

	1 cucharadita Pistilos azafrán
	320 g Carnaroli Arros
	125 g Mantequilla
	1 De̲nxi
	80 g rallado Queso parmesano
	40 g Ba ehe nt'axi
	ya ar johya Ar dehe
	1 l Ar nhñuni k'ani
	ya ar johya Sal

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Italiano

30
Mahyoni 4
Nt'uni

Ingredientes

1 cucharadita Pistilos azafrán
320 g Carnaroli Arros
125 g Mantequilla
1 De̲nxi
80 g rallado Queso parmesano
40 g Ba ehe nt'axi
ya ar johya Ar dehe
1 l Ar nhñuni k'ani
ya ar johya Sal

Direcciones

Ar azafrán ge 'nar especia antigua, ya conocidos jar ár mpa̲di ya egipcios. Ja 'nar ndui bí utilizado ho̲ntho pa teñir ya telas ne ya perfumes ne ya ungüentos pe 'nar pa descubrieron yá propiedades culinarias sorprendentes, ar convirtió ja 'nar valioso ingrediente pa gi deliciosos ar platos ko reflejos dorados komongu ar risotto azafrán. Nuna ndu̲i mohi, ja ár esencialidad, mejora xähmä ya cualidades aromáticas azafrán, pe hingi ho̲ntho, Jamädi ar energía xí nze̲di ja ar colorante, ya granos Arros gi 'bu̲hu̲ adornados ko 'nar hño'i ne cautivador njät'i dorado o̲t'e ne nuna mohi da ngut'ä hontho. 'Nar t'olo magia da combina ko ar toque cremoso ar crema, inevitable jar nt'ot'e ar risotto, bí t'uni 'nar risotto ko 'nar sabor único ne inconfundible.

Pasos

1 'Yo̲t'e	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 'Yo̲t'e	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 'Yo̲t'e	Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.
4 'Yo̲t'e	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 'Yo̲t'e	Once the onion is stewed, pour the rice and toast it for 3-4 ya t'olo ora, 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 ya t'olo ora, 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 'Yo̲t'e	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 'Yo̲t'e	After cooking, jwet'i ar pa, sal, 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.