Hope the Milanese do not take it too: a classic title of this recipe was in fact "Risotto alla Milanese.
But what many do not know (and I was among them, until the gift of my friend Antonio L'Aquila) and 'saffron and that' one of the PDO of the town of Aquila, as evidenced by the beautiful site Consortium of , full of references to events and gastronomic itineraries.
few days ago I had the chance 'to discover and enjoy this product (thanks Antonio !!!), I use often in my recipes. To better appreciate the quality ', I decided to try this recipe, simple and classic.
Trial and 'exceeded with flying colors! Yet another reason 'to visit these beautiful areas, even during the flowering period, when the valleys and the meadows are tinged with purple and pink.
Ingredients:
rice
white wine broth onion
pepper saffron oil
Do brown the finely chopped onion in a pan with a little oil. Then add the rice and cooked for a minute. Then add half a glass of wine, over high heat, let the alcohol evaporate. In a glass melt in the warm water and add saffron. Then cover the rice with the vegetable stock and bring to a boil. Stir occasionally, adding broth as necessary, until the end of cooking.
Excellent served with grated pepper.
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