Risotto alla milanese of Enza

Cut the onion into thin slices and place in a pan with low sides; cooking with a spoon of oil and a knob of butter. When it is browned pour the rice and stir for a minute. Pour at once all the wine and let it evaporate. Add a ladle of hot broth at a time, stirring constantly, Cook the rice for at least 20 minutes.

It is important to stir the rice to allow all coffee beans come in contact with the bottom of the pot and cook. When missing two minutes at the end of cooking to dissolve into a ladle of broth saffron. Pour over rice and mix well. Turn off the heat, add a knob of butter and Parmesan. Stir the risotto so it mix; Let him stir for one minute. Serving.

Pictured: risotto alla milanese with stuffed vegetables.

See also: < a href = "http://www.cucinare.meglio.it/ricetta-verdure_ripiene_di_enza.html" title = "Vegetables stuffed with Enza" > stuffed vegetables by Ahmad