You are|Are|Again} looking for inspiration recipes risotto alla milanese that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious risotto alla milanese should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of risotto alla milanese, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare risotto alla milanese good wherever you are, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings required in make

1. Prepare 200 gr arborio rice
2. Take 350-400 ml chicken stock
3. Prepare 50 gr chopped onions
4. Prepare Pinch saffran (optional)
5. Prepare Mushroom or asparagus (substitution of saffran)
6. Prepare Salt
7. Prepare 2 tbsp olive oil
8. Prepare 1 tbsp butter
9. Use 1 tbsp parmesan cheese
10. Prepare Extra parmesan on the side

When the oil is hot but not smoking, add the. El risotto alla milanese o risotto a la milanesa es una receta de arroz muy famosa en Italia, en concreto de Milán y la región de Lombardía. Es un plato contundente de invierno que se sirve caliente y al momento de prepararlo. Existen variantes pero los ingredientes que no pueden faltar son un buen arroz variedad carnaroli del Piamonte, azafrán de calidad y queso parmesano.

How to make Risotto alla Milanese:

1. In a bowl, dip saffran in little water
2. In a pot, heat 2 tbsp olive oil. Add the chopped onions. Stir it until onions are soft and clear.
3. Add 200 gr arborio rice. Stir it well and slowly add one to two laddle of chicken stock into the pot. Stir it and let it cook for 2 minutes. Add another laddles of stock. Let it cook again. Keep repeating until it reaches al dente consistency.
4. When it reaches the risotto consistency, add a tbsp of butter and a tbsp of parmesan cheese.
5. Stir it well and serve it warm.
6. Other options: pan fried mushroom or cooked asparagus can be added into risotto rice.
7. Done and ready to serve!

You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese. La ricetta del risotto alla milanese secondo la tradizione, un primo piatto fra i più rappresentativi della cucina lombarda. Un risotto giallo, come il risotto allo zafferano, ma che si distingue soprattutto per la presenza del midollo. Reduce the heat to low and keep the stock warm. In a soup pot or large saucepan over medium-high heat, warm the olive oil.

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