SCHEDULE
Risotto Milanayse
by Chef Marco Torri, Novikov Restaurant & Bar
Ingredients:
| 1 | pc | Small Onion, chopped |
| 50 | grs | Butter |
| 50 | grs | Parmesan |
| 5 | tbsp | Chicken Stock |
| 1/2 | glass | White Wine |
| 2 | lt | Chicken Stock |
| 320 | grs | Carnaroli |
| - | - | A Pinch of Saffron Threads |
| 4 | - | Golden Leaves |
Method:
- 1. Fry the onion gently in oil
- 2. Add the rice and quickly toast
- 3. Add the wine and let it evaporate
- 4. Start adding a few ladles of hot chicken stock per time and the saffron. Cook for about 15 min
- 5. Once the risotto is cooked, remove from the heat; add the parmesan, butter and season
- 6. Pour on plates and add 1 golden leaf per each plate
