FLOUR-RICE RECIPES:

Risotto Milanese

Ingredients:           

450     g                                 Carnaroli Rice

1,5       L                                  Chicken Stock

150     g                                 Dry White Whine

50        g                                 Finely Grated Parmesan

100     g                                 Butter

½         teaspoon                 Saffron threads

2          tablespoons             Olive Oil

1          medium                    Onion (finely chopped)

                                               Salt - Pepper

Preparation:

1. Dissolve the saffron in 3 tablespoons hot water and set aside for about 10 minutes.
2. Heat the olive oil in a deep pan and add half of the butter. Brown the onion for about 3 minutes.
3. Add the rice and stir for about 5 minutes.  Moisten with the white wine and allow evaporate.
4. Add 200 ml of the stock and the water you’ve dissolved saffron and simmer for about 20 minutes.
5. Pour into a deep baking pan and gradually pour the rest of the broth.
6. When the risotto is ready, add parmesan, pepper, the remaining butter and mix well.
7. Serve hot.