Risotto alla Milanese III
Origin: Milan, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice
- g butter
- onion
- marsala
- saffron
- broth
- parmesan
Instructions
- Brown the finely chopped quarter onion with half the butter.
- Add the rice, then after a few minutes the marsala; cook to done with broth.
- When cooked, add the rest of the butter and the saffron dissolved in a little broth, then a handful of parmesan. Serves three.