Risotto alla milanese (5)
Instructions
Keep on the broth piping hot, slice the onion and grate the parmigiano-reggiano cheese.
Into the pot to make the risotto place to cook 100 g butter with onion and Medulla.
Before the onion imbiondisca remove it, then add the rice and toast for about 5 minutes.
Add a little at a time of boiling broth to rice.
Cook the rice a lively fire stirring and adding broth as it is absorbed by the compound.
After 15 minutes incorporating saffron, butter and cheese.
Ingredients and dosing for 4 persons
- 400 g of vialone
- 150 g of butter
- 150 cl of beef broth
- 50 g of ox marrow
- 1 onion
- 1 sachet of saffron
- 60 g of parmigiano-reggiano
- Salt