Risotto in Milan
Ingredients:
- 1 liter of chicken broth;
- 1 teaspoon of saffron;
- 1 tablespoon of olive oil;
- 2 tablespoons butter;
- 1 onion;
- 200 g of rice;
- 100 ml of white dry wine;
- 50 g of Parmesan;
- salt - optional.
Preparation
Preheat the broth and add saffron. Preheat olive oil and a spoonful of butter in a saucepan. Fry finely chopped onions until soft.
Put the rice to the onions and fry for a couple of minutes. Pour in the wine and, stirring, wait until it is absorbed into the rice. Gradually pour in broth with saffron.
Add the remaining butter and grated cheese and stir the risotto well. If necessary, add salt.
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