RISOTTO ALLA MILANESE (Recipe N°78 Artusi)
Rice, 500 grams.
To make this risotto more substantial and more agreeable to the taste, it’s necessary the broth.
Buy the natural saffron, if you have a bronze mortar, fine grind and melt in a drop of hot soup before you toss it in the rice, serve with Parmesan cheese.
Saffron has an exciting action, stimulates appetite and promotes digestion. This amount is enough for five people.
Chop the onion and put it on the fire with marrow and with half the butter. When it is well browned, add the rice and after a few minutes add the wine and bring him in cooking with the broth. Before removing from heat refine it with the other half of the butter and with Parmesan and send to the table with more Parmesan cheese separately.