Risotto creamed with Milanese
Risotto alla Milanese is a symbolic first course of Milan, creamed with butter and Parmigiano Reggiano! If you live or go to Milan you will hear it often. A quick and easy first course, perfect for both lunch and dinner.
- qb Cream of Parmigiano Reggiano
- 140 gr Carnaroli rice
- 1 sachet of saffron
- sautéed to taste
- to taste vegetable broth
- salt to taste
Prepare the risotto according to the traditional recipe, when cooked, remove from the heat and stir the risotto with the Parmesan cream. Let it rest for 2 minutes and serve.