TYPICAL MILANESE RECIPE
350 g Carnaroli rice
80 g butter
60 g grated Parmigiano Reggiano Dop parmesan
dry white wine
For the risotto al salto recipe, prepare the Milanese risotto: chop the onion and sauté it in 30 g of butter for 3-4 minutes: it must become translucent without taking on color.
add the rice and toast it for 2 minutes, then wet it with white wine; when it has evaporated, pour a ladle of broth and cook it in 18-20 minutes, gradually adding the broth and, after 10 minutes, 1 sachet of saffron diluted with a drop of water.
Whisk it at the end, out of the heat, with the grated parmesan and the rest of the butter. Once cold, let it rest in the fridge for 8 hours.
Place a non-stick pan on the heat with a flake of butter and, when it is hot, distribute a portion of risotto, spreading it in a thin layer.
Toast the risotto for about ten minutes over medium heat; turn it over with the help of a plate or lid, and brown it on the other side as well. Serve immediately, completing to taste with a light cheese fondue.
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