‘Risotto alla milanese’ is a classic, you cannot get wrong with it. I like to personalize it with sun-dried tomatoes, honestly I am obsessed with them. My sweet nonna used to make them in her terrace for all summer long, every morning she waked up and turn them upside down and made sure no bugs were disturbing them, then she liked to put them in sterilized jar with olive oil for the winter.
Time: 30 min
Ingredients: [4 person]
- 350 gr rice for risotto
- 1 onion
- 1 glass of white wine
- 2 spoon of Parmesan cheese
- 4-5 sun dried tomatoes
- 2 saffron bag (powder)
1. Put a little bit of butter in a pot, when it starts frying add a fine chopped onion. At the same time, fill another pot with water and brings it to boil. You can decide to use plain water (lighter and healthier choice) or to put a bullion stock.
2. After the onion sweats, put the rice, toast it and add a glass of white wine.
3. Once the wine is all dried off, start adding a scoop of boiling water. Wait for the liquid to evaporate an keep adding water spoon by spoon till the rice becomes softer.
4. When you see the rice is almost done, season it with pepper, Parmesan cheese, sun-dried tomatoes cut in small pieces and a spoon of water in which the saffron powder will be dissolved . This will give this wonderful bright yellow color and make the color distribution uniform. Adjust with salt and cook for other 5 minutes.
I decorated with some parsley and served hot. Buon appetito!