Risotto alla milanese 02

02000 RISOTTO ALLA MILANESE INGREDIENTS for 1 PERSON 30 g 10 g butter rice 3 g onion, chopped fine grated Parmesan 1presa saffron 1presa in d 1foglia stigmata? 24 k Gold 2 cl dry white wine broth with meat To sizzle half of butter in saucepan.

Join the beat of onion, leave sweating without taking colour.

Add the rice and toast for a minute, stirring with a wooden spoon.

Add the white wine, dry, moisten with broth boiling, add the Crocuses and lead to cook stirring occasionally.

Cooked rice should be completed at slightly; away from heat, stir in the butter and Parmesan cheese and emulsify.

Spread it on a plate with icing and superimpose the leaves of gold.