Risotto Milanese

Risotto is a rice cooking quite delicate but that makes it infinitely better. The last step is called mantecare, adding butter and cheese improves consistency.
Some rice varieties are more suitable. Varieties Arborio, Carnaroli or Vialone Nano for example. If we do not find them, organic brown rice is a good alternative.
Use Parmesan or Gruyere instead of "Grand Padano" breaks the Milanese authenticity, but it's easier to find.

Ingredients

• Rice: 50g
• Broth: 100g
• White wine: 5g
• Parmesan: 5g
• Butter: 5g
• Shallots: 2g
• Oil: 2g
• Saffron: 1g
• Salt:

Ustensiles

Saucepan.

Preparation

Brown the shallots in butter and oil.
Reduce heat.
Boil water 4 time the quantity of the rice and add the rice.
Let boil 5 minutes then drain the water.
Add the rice to the shallots. Stir.
Add the white wine.
Cook, uncovered, gradually adding the broth.
Stir the rice if needed, add more broth until completely evaporated.
Bake 16 minutes.
Grate the parmesan.
Mix the rest of the saffron with broth and add it.
Add butter and Parmesan. Cover.
Cook 2 minutes.

Serve

Warm.