Risotto Alla Milanese – Risotto Nach Mailänder Art

Heat the chicken soup. Remove a little clear soup and soak the saffron in it. Remove the marrow and melt it in 3/4 of the butter, add the onion and sauté.

Add the long grain rice and stir until translucent. Extinguish with the white wine and cook it completely. While stirring continuously, gradually add the hot chicken soup in ladles.

After about 10 minutes, add the saffron with the soaking broth. When the long grain rice is al dente (after about 16 min), remove the saucepan from the stove and fold in the remaining butter and half of the Parmesan.

Sprinkle the risotto with the remaining Parmesan and serve.

As wine is suitable, for example, a Barbaresco dell’ Oltrepo Pavese.

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