Risotto Milanese

[Guest guest]

Sorry, allow the Italian here to step in for a small detail, essential in

every risotto:

 

You must keep another kettle with the stock near you, always at boiling

stage, and then add ladles of it whenever needed. This is important. You

must stay there, you cannot leave the risotto alone, and the stock MUST be

at the same temperature as the rice mixture, otherwise it will cool it and

it will keep changing temperature.

 

Other small things for a perfect result:

 

And you need to add more butter together with the parmesan. If you don't

want the extra fat, don't do it, but it's much much tastier. I mean, when

you're on a diet, you don't cook risotto anyway!

 

You're right, this stuff about pre-soaking the saffron is not really

necessary, but on the other hand, the saffron is usually added as late as

possible, like say five or ten minutes before the end.

 

Same way you can cook pumpkin risotto. Have I posted my recipe? It's quite

simple, if I haven't it's no big deal. Basically you add 300 grams of cubed

or shredded pumpkin along with the onion, then go on as usual.

 

Irene

 

Towards_health_and_beauty/ Friendly support

and guidance to everyone struggling with weight and wellness problems.

[Guest guest]

Risotto Milanese

 

 

1 quantity Basic Risotto

pinch saffron threads

25 g (1 oz) vegan margarine, chopped

50 g (1 3/4 oz) vegan parmesan cheese, grated

vegan parmesan and lemon wedges, to serve

 

 

1. Follow instructions for making Basic risotto.

 

2 Meanwhile, place saffron and 1 tablespoon (4 tsp) warm water in a

bowl. Stand for 10 minutes.

 

3. Add saffron mixture to risotto with the last ladle of stock. Cook

for 2 to 3 minutes or until heated through. Remove from heat.

 

4. Add margarine and grated parmesan. Stir to combine.

 

5. Season with pepper. Serve topped with parmesan and lemon wedges.