Milanese Risotto
- 2 espresso cups risotto rice
- 2 teaspoons olive oil
- 1 espresso cup white dry wine
- 1/2 piece small onion, (peeled and chopped )
- 1 1/2 mugs hot chicken broth
- 1 espresso cup mascarpone Italian cream
- 1 espresso cup parmesan cheese, (grated )
- 1/2 teaspoon saffron
- salt and pepper
- In a second large pan, heat olive oil on medium-high setting until it smokes. Add onions and sauté until translucent.
- Pour I rice and toss well for 3 minutes. rice should be well coated in oil. Add your saffron and white wine. Toss for 4 to 5 minutes giving the rice time to absorb wine.
- Use a ladle to slowly pour a bit of broth into the risotto base. Stir and repeat each time the liquid is absorbed after about 15 to 20 minutes, the rice should be cooked.
- The only way to know for sure to taste it should not be aldente but soft. If not add a bit more broth. Add a pinch of salt and pepper per person.
- Once the rice is cooked and tender, reduce the heat into minimum. Add your cheese and mascarpone cream. Mix until the cream and cheese have melted. Serve immediately.
