How to make
1 cup = 8.5 fl oz (250 ml)
It is important that all products are ready and arranged in advance.
Start off with 2/5 cup (100 ml) of hot water, which the saffron is poured with. It is left aside.
The onion is finely chopped or passed through a blender for a few seconds.
Use a pot with a thick bottom.
Arborio rice is usually not washed, but if you wish, you can lightly wash it in a colander, just run it through cold water, strain it, and place it on a cloth to absorb any moisture.
Place the pot on a moderate heat with 2 tbsp. butter and a little olive oil. I add a little olive oil, so that the oil does not burn. Add the chopped onion and stir, until it changes color. Be careful not to burn it. Add the rice and stir, until it becomes transparent at the end of the grains and remains white in the middle. This takes about 2 to 3 minutes.
Once it is ready, add the dry white wine and stir continuously, until it is absorbed and when it boils, add a cup of the broth and stir, until the liquid is completely absorbed. Then add another cup of broth and so on, until you run out of broth, while constantly stirring with wooden spoon.
After this liquid has been completely absorbed by the rice, add the saffron through a strainer and stir, until this liquid is also absorbed. Add the remaining butter and half of the Parmesan and stir for another 3 to 4 minutes over low heat.
The risotto is served on a suitable plate and sprinkled with the remaining Parmesan cheese.
The Italian Risotto Milanese is very tasty.
Note: THE KEY IS stirring, some liquid, stirring and stirring. The rice should remain al dente, which means not fully cooked. The grains should be slightly hard or when you try it at first it feels like a cream in the mouth and then it is like a slightly hard gum, how can I explain it...
I have used white wine - VINHO VERDE, which has a wonderful aroma. Risotto is not just rice, but rice prepared in a special way and I repeat the basic rule: the liquid is added a little at a time and stir constantly. I am also posting a photo of the saffron immersed in the hot water.
