Milanese Rice recipe

 

Preparation of this classic Italian risotto is not very different from the original, except for the fact that the broth is added at once and there is no need to stir during cooking.
  • Boil broth in a saucepan.
  • Heat oil in the uncovered pressure cooker, add diced onion and fry lightly without browning.
  • Add rice and, while still stirring, fry 2 minutes. Moist with wine and allow it to evaporate in the high heat.
  • Pour broth on rice, season, add saffron and mix well.
  • Close the pot and pressurize it in high heat. As soon as the valve rings, reduce heat to a minimum and cook for 2 minutes.
  • Turn heat off, allow steam to escape, open pot and verify rice cooking. It is not done yet and the liquid is not enough, add a ladle of hot broth and continue cooking for two minutes with the pot uncovered. It the rice is cooked but there is too much liquid, turn heat off, add butter and parmesan cheese and let it sit for 4 minutes so the rice gets a creamy consistence.
  • Place rice in a dish and serve.
-   350 g of fine rice
-   450 ml of beef or vegetable broth
-   1 small onion
-   1 packet of saffron
-   50 g of grated parmesan
-   40 g of butter
-   Salt and pepper
-   50 ml of dry white wine
-   3 tbsp of extra virgin olive oil.

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