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Photographed recipe: how to prepare the risotto alla Milanese, Italian traditional recipe of Milan.

ingredients  risotto alla milanese 

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

Boil the broth, it  should be very good, and steam the bones (if possible in a steamer). ossibuchi
preparationSlice garlic and onion, peel and mince the sausage
With a spoon remove the marrow marrow
preparationPut the butter into the pan and melt at low heat. Add the marrow and melt. 
Add garlic and onion and fry slightly (use a large pan, so you can have a uniform cooking without stirring). preparation
preparationAt high heat add the rice until  browned
if you see too much fat you can remove the  part in excess (  for the traditional cooks it is a heresy!...) preparation
preparationSprinkle  with the white wine (let it evaporate completely)
Low the heat and add 1/4 cup of broth. preparation
preparation5 minutes before ending add the saffron. 
Add 1/4 cup of broth each time you see  the rice becoming too dry,  until  ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon preparation
preparationStop the heat and add the parmesan cheese, stir well. The result of this process called “mantecatura” (mixing) shall be a rice soft called “all’onda”, but with the grains well distinct and not stuck.  
 Season with black pepper, stir and serve.  preparation

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