Pellegrino Artusi

80. Risotto alla Milanese III

Rice Milanese Style III

Preparation info
    • Difficulty

      Easy

Appears in

#63Science in the Kitchen and the Art of Eating Well
Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

  • About

Now you can choose! Here is yet another way to prepare Milanese-style risotto, but without the pretense of taking over from the chefs of Milan, who are very learned and creative when it comes to this dish.

Ingredients

  • 300 grams (about 10-½ ounces) of rice
  • 50 gram (about 1-⅔

Method

Brown the onion, finely chopped, with half the butter. Add the rice, and after a few minutes the Marsala. Add broth and simmer until cooked. Then add the rest of the butter and the saffron dissolved in a bit of the broth. Lastly, toss in a handful of Parmesan.

Serves three people.