Risotto Milanese Recipe
Son güncelleme:
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ingilizce risotto tarifi - risotto nasıl yapılır ingilizce tarif - risotto recipePrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 6
Ingredients:
4 cups chicken stock or vegetable stock
½ teaspoon saffron threads
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
1/3 cup white wine
½ cup grated Parmesan cheese plus extra to pass at the table
Salt and freshly ground pepper
Chopped flat-leaf parsley for garnish
Preparation:
In a saucepan, combine the chicken broth (or vegetable broth) and the saffron and bring to a simmer over medium heat.
In a Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive and 1 tablespoon butter over medium heat. Add the onion and garlic, and sauté 2 or 3 minutes until softened. Add the rice, and stir well to coat.
Stir in the wine, and keep stirring until most of it is absorbed, then add 1 ladle of the hot broth. Keep stirring until the broth is absorbed, then add another ladle, and stir. Keep doing this until the rice turns creamy and is tender, but not mushy, about 18 minutes.
Stir in the Parmesan, then dot the top of the risotto with the remaining butter. Cover and let sit 10 minutes. Remove the cover, stir and taste for seasoning, adding salt and pepper as desired. Serve in bowls and garnish with parsley, passing additional Parmesan at the table.
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