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Risotto 'o e Milanese faka-'Itali (Saffron Risotto)

Risotto 'o e Milanese faka-'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

Kamata lau e Mode

miniti 'e

0 1

Vahevahe
5,181 Ngaahi fakakaukau
Hange ko e 2

Ngaahi me'a

Liliu 'a e Servings:

	1 sepuni ti Saffron Pistils
	320 g Carnaroli Laise
	125 l Pata
	1 Onioni kuo 'osi
	80 g grated Parmesan siisi
	40 l Uaine hinehina
	ke nau 'ahi'ahi'i Vai
	1 l Vesitapolo Broth
	ke nau 'ahi'ahi'i Soleki

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Itali

30
'Oku hoko 'a e 4
Lotoloto

Ngaahi me'a

1 sepuni ti Saffron Pistils
320 g Carnaroli Laise
125 l Pata
1 Onioni kuo 'osi
80 g grated Parmesan siisi
40 l Uaine hinehina
ke nau 'ahi'ahi'i Vai
1 l Vesitapolo Broth
ke nau 'ahi'ahi'i Soleki

Ngaahi fakahinohino

Saffron ko ha spice 'o e kuonga mu'a, kuo 'osi fakaha 'i he taimi 'o e kau 'Isipite. Na'e toki ngaue 'aki pe 'i he kamata'anga ke fakalanu 'a e tupenu mo ngaohi 'a e perfumes mo e kakala ka na'e 'ilo 'e he ngaahi koloa na'e fakaofo, Na'e hoko ia ko ha konga mahu'inga ke ngaohi ai ifo 'u peleti 'aki ha ngaahi fu'u huta, hange ko saffron risotto. Ko e fuofua ipu 'eni, 'i hono essentiality, 'o fakalahi ki he lelei taha 'a e ngaahi 'ulungaanga aromatic 'o e saffron kae 'ikai ngata pe, fakamalo ki he malohi fakalanu malohi, 'Oku embellished 'a e uite laise 'aki ha lanu koula lelei mo captivating 'oku ne ngaohi ke makehe 'a e Tisi ko 'eni. Ko ha ki'i mana 'oku fakataha'i mo e creamy creaming, ta'ele'eia 'i hono teuteu'i 'o risotto, fai kiate koe ha risotto 'oku makehe mo 'ikai toe faka'alo'alongaua.

Ngaahi sitepu

1 Fai '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 Fai '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 Fai 'e	Peel and finely chop the onion so that it can melt in cooking and not be perceived while savoring the risotto.
4 Fai '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 Fai 'e	Once the onion is stewed, pour the rice and toast it for 3-4 miniti 'e, 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 miniti 'e, 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 Fai '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 Fai 'e	After cooking, tamateʻi e ʻea vela, māsima, 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.