Risotto alla milanese from Recipes from Milan and Lombardy by Slow Food
Heat the broth in a pot and keep hot. Melt just under half the butter in a shallow saucepan at least 20 cm in diameter over low heat, so that it melts without changing colour. Add the rice, raise t...
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Ingredients
- 0.3 g saffron (a level teaspoon of pistils)
- 80 ml dry white wine
- 360 g carnaroli rice
- 80 g grated Parmigiano Reggiano or Grana Padano cheese
- 80 g butter
- 1 litre beef broth
- salt
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