Risotto Alla Milanese

Name: Risotto Alla Milanese
Cook time: 45 min
Total time: 140 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g winter carrot; 3 stem celery; 1 onion; 2 toe garlic; 2 shallot; 50 g Parmigiano Reggiano broken; 2 el traditional olive oil; 4 marrow pipe scale of 2 pieces, meat department; 1,5 liter tap water; 50 g unsalted butter; 300 g risotto rice; 2 bag saffron at 0.05 g

Risotto with carrots, celery, garlic, Parmesan cheese and saffron, it does not become Italian.

Ingredients

Directions

Peel the winter carrot and cut into cubes. Cut the celery into bows and chop the onion.
Slice the garlic. Chop the shallots and grate the cheese.
Heat the oil in a soup pot and fry the carrot, celery and onion for 3 minutes. Add the garlic, marrowpipes and water and bring to the boil.
Allow to cook for 1 ½ hours on low heat. Sieve the broth and season with salt. Place the marrow pipes on a plate.
Heat the butter in a frying pan and fry the shallot for 10 minutes on low heat.
Meanwhile, scrape the marrow from the marrow pipes. Bring the stock back to the boil.
Add the risotto to the shallots and fry for 4 minutes. Add the saffron and the marrow.
Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
Turn off the heat and add the butter and cheese. Leave with the lid on the pan for 5 minutes. Yummy! .