Risotto Milanese
Time
Preparation time: 10 min.
Cooking or baking time: 25 min.
Total preparation time: 35 min.
The Italian cuisine is varied and there are many dishes that are made quickly. We love to eat risotto either as an entree or simply because it's quick and delicious even as a main course.
Risotto Milanese my way:
ingredients
- 300 g risotto rice (Arborio)
- 1 onion finely diced
- 1 garlic clove finely diced
- 150 ml of Riesling
- about 900 ml poultry fund (which I have heated in the micro)
- 30 g butter
- 30 ml of olive oil
For the taste
- 1 Msp. Saffron
- 10 dried tomatoes in oil cut into strips
- Crushed 90 g of Parma ham
- Grated freshly grated parmesan 75 g
- 40 g of butter
- Salt and black pepper from the mill to taste
preparation
- Sweat the onion and garlic in a suitable large pan with the butter and the oil over medium heat.
- The risotto rice without washing (we need the starch, which hangs as a very fine powder on the rice grains, which results in the bond) and stir while stirring until it looks glassy.
- Now extinguish the whole thing with the Riesling and add the saffron.
- Boil the Riesling and add approx. 200 ml of the poultry stock.
- Reduce the stock until the rice is almost dry (cooked). This is repeated about 3-4 times until the rice kernel has a slight bite in the core. It is important that the rice starch is not attached to the ground, so always stir well, so that it gets stuck to the grain.
- After about half the cooking time of the risotto, we add the tomato strips and simmer with them.
- Before the rice is cooked, we add the butter and put it under the rice. With the cheese, the risotto is tied.
- Finally, we pick up the peas and ham, let the risotto for about 3 minutes and taste the risotto again with salt and pepper to taste.
"There are other rice cooks, but anyone can hold it as they please, I cook my risotto using this method !!
