INGREDIENTS
Rice……………………………………………………..1 lb or 400g
Onion
Butter……………………………………………………1 oz. or 35 g
Hot broth………………………………………………2 pts or 1,2 l
Zaffron
Risotto is typical of the nothern regions of the country, like Lombardia or Piemonte, where it’s really easy to see rice fields outside of the cities.
The winters, there, are colder than the rest of the country, and risotto is the perfect meal to warm a little bit!
PROCEDURE
. Cut the inion as fine as possible
– Put the butter and a spoon of olive oil in a hot pan
– Once melted, drop the onions
– This phase is really importnat, need to give the onion enough time to become soft, put low flame, cover, and let go for 4-5 mins
– Hi flame again and add the rice
– Mix and wait for the rice to be hot
– Drop 2 or 3 ladles of broth and wait until it dries
– Once again 2 or 3 ladles
– After a couple of cycles, puor a glass of white wine
As usual, after the wine, it is really important to wait that all the alchool evaporates, so wait until you don’t smell wine anymore!
– Broth again, with the addtion of saffron
– Mix until the saffron colors all the rice
– Now all yo need is to complete the cooking, keeping adding 2 or 3 ladles of broth at a time, and then wait for it to dry
From the beginning, i twill take about 20 mins, you can try tasting some grain.
– Once cooked, it’s time for mantecatura, so add butter and Parmigiano cheese, then mix energically and wait a couple of minutes before serving it!
Buon Appetito!