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Risotto Milanese

Ingredients:

  • 3 cups of risotto rice
  • 3 tbsp of olive oil
  • 1 small packet of saffron
  • 6 cups of vegetable broth
  • 1 medium onion, chopped
  • salt and pepper

Directions:

  1. Cook the oil and onion on a medium heat in a deep pan for 5 minutes.
  2. Mix the saffron in 1/3 cup of broth and add to the pan.
  3. Stir and simmer for 1 minute.
  4. Add the rice and stir continuously until the rice appears translucent.
  5. Begin adding the vegetable broth to the rice.
  6. Add broth until the rice is covered.
  7. Stir continuously; the rice will absorb the broth and you will need to add more.
  8. Repeat this step several times.
  9. The process takes about ten minutes.
  10. Add broth until the rice develops a creamy sticky texture.
  11. Add pepper and salt to taste.

Serves: 5-6 people

 

 

 

Carrot Risotto

Ingredients:

  • 2 carrots, shredded
  • 3 cups of risotto
  • 6 cups of vegetable broth, warming on the stove
  • 1/2 onion, shredded
  • 1/2 celery stalk, shredded
  • 2 tbsp of white wine
  • 4 tbsp of olive oil
  • 4 tbsp of Parmesan cheese

Directions:

  1. Sautee the carrot, celery and onion with the oil in a deep pan for 5 minute.
  2. Add the rice and stir continuously until the rice appears translucent.
  3. Begin adding the vegetable broth to the rice.
  4. Add broth until the rice is covered.
  5. Stir continuously; the rice will absorb the broth and you will need to add more.
  6. Repeat this step several times.
  7. The process takes about ten minutes.
  8. Add broth until the rice develops a creamy sticky texture.
  9. Add the Parmesan cheese, pepper and salt to taste

Serves: 4 persons

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