CookEat Recipe
Milanese Risotto with Marsala
Golden risotto cooked with onion, Marsala and broth, with saffron, butter and Parmesan added at the end.
Method
Steps
Step 1
Gather the ingredients: 300 g risotto rice; 50 g butter, divided equally; Quarter of a medium onion; About 50 ml Marsala; About 1 litre ready-to-use broth; About 0.2 g saffron threads, or enough to colour the rice yellow; 40 g grated Parmesan; Salt to taste if needed.
Step 2
Heat the broth and keep it at a gentle simmer. Crush the saffron and dissolve it in a few tablespoons of the hot broth. Finely chop the onion.
Step 3
Cook the onion in 25 g butter until golden. Add the rice and stir for a few minutes, then add the Marsala and let it reduce while stirring.
Step 4
Cook the rice by adding hot broth gradually, stirring regularly and keeping enough liquid in the pan for even cooking. Continue until just tender, usually 16–20 minutes depending on the rice.
Step 5
When the rice is cooked, stir in the remaining 25 g butter and the dissolved saffron, then add the Parmesan last. Taste before adding salt and serve promptly, fairly dry but moist.
Cooked it? Rate it.
Cooked 0 times