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Friday, 2 December 2011

RISOTTO ALLA MILANESE

The risotto is not famous like spaghetti but many traditional Italian recipes using rice.
The rice is grown in almost all of the Po Valley in northern Italy.
Many traditional recipes of Italian cuisine are made of rice as risotto alla Milanese, the panissa, or arancini.
The risotto alla Milanese is a simple recipe but very tasty. The saffron  gives to the risotto the typical color bright yellow.



Risotto alla Milanese:

INGREDIENTS:
- Carnaroli rice 2 punches per person
- A sachet saffron
- vegetables Soup (celery, carrots and onions)

PROCEDURE:

Prepare the broth: Put in cold water half an onion, a carrot and a celery stalk all clean and cut into large cubes. Add bay leaves and nut possibly plant.

Gently fry the onion previously chopped. Toast the rice and cook for about 16 \ 18 minutes bathing regularly with the broth. When cooked, add the saffron to obtain the classic yellow color.

In the original recipe should add the butter and Parmesan cheese. The butter of course for those with high blood cholesterol and triglycerides in the blood can not be used.
As for the grated Parmesan, but you can make an exception to the rule, even with small amounts because the taste changes dramatically.
Then add a sprinkling of Parmesan on  risotto to complete the recipe before serving.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

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