Risotto in Milan

Risotto in Milan

Ingredients:
Chicken broth of 5,5 St.
Olive oil of 2 tablespoons.
Onion of 1 piece.
Salt to taste
The black pepper ground to taste
Reece Arborio of 360 g
Saffron of 1 spills.
Dry white wine (table) 120 ml
Parmesan of 120 g
Desi of 30 g

To bring to the boil chicken broth on in small pan on average and weak fire. To cover that has not cooled down.
To heat oil in big frying pan. To put small cut onions in hot oil, to season with salt and pepper and to fry, often stirring slowly, it will not be softened yet (about 5 minutes).
To add rice and slightly to fry (about 1 minute), stirring slowly that each kernel has become covered with oil.
To crumble saffron in wine, to mix and add to rice. To lower fire to average and weak and to cook, constantly stirring slowly until wine completely is absorbed.
To add 1 ladle (about 0.5 glasses) of hot broth and to cook, constantly stirring slowly until almost all broth is absorbed in rice.
To continue to cook, adding on 0.5 glasses of broth and often stirring slowly that it was absorbed in rice until rice reaches condition of al tent in dense sauce (generally about 25 minutes).
To season with salt and pepper.
To add grated cheese and oil, to mix and at once to give.

-