1 шт. | |
rice (Arborio)
|
400 g. |
white wine (dry)
|
150 g. |
600 ml | |
60 g. | |
parmesan cheese (grated)
|
4 spoon |
For 4 porions |
white onion |
1 шт. |
rice (Arborio) |
400 g. |
saffron |
|
white wine (dry) |
150 g. |
veal broth |
600 ml |
butter |
60 g. |
parmesan cheese (grated) |
4 spoon |
olive oil |
|
salt |
|
ground black pepper |
|
bone marrow |
|
Golden, smooth, fragrant risotto alla Milanese is a matter of pure perfection. However, to achieve all this, you need to open your mind and treat the process with passion and reverence, as do mammas across Italy. Method of cooking risotto is easy to learn, we just have to stock up courage and patience, and to comply with certain rules. Firstly, it is necessary to use a pan with a thick bottom. Воthe second is to stir the rice vigorously (varieties Arborio and Carnaroli) to release starch from grains. And, of course, in any case, do not neglect mixing parmesan and butter in the final stage of preparation.
Osia
По друге, як на мене, не вистачає покрокових фото.
Dama
spicyblog
Dama
як на різотто, то рідковате вийшло.
Але це смачна штука
Kagor
OLYA-V