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RISOTTO ALLA MILANESE

1 litre of boiling broth or water and cubes to make the broth
1 small size onion
50 grams of butter
1 glasss of white dry wine
400 grams of Arborio or Roma rice (1/2 glass per person aprox)
1/2 teaspoon of saffron
1 cup of grated parmesan cheese
salt as necessary

Have 1 litre or more of clear salted broth made (preferably) by
boiling ca 500 grams or more of beef and bones for about 2 hrs or
more. Alternatively you can use cubes for an easiest and fastest
preparation (but it will not taste the same). Keep the broth
boiling in a pot on the fire.

Finely chop a small onion, then stir fry it for about a minute
(don`t let it turn brown) with about 50 grams of butter. If you
wish, you may also add one possibly-Italian red sausage cut in
small pieces, and let all fry for an additional 3-5 minutes at a
low flame. This is however a variation of the traditional recipe.

Add the rice (suggested Arborio or Roma rice, definitely not Uncle
Ben's or similiar), and stir. Add the glass of wine and let it
dry out stirring continuously. Turn the flame down to the minimum,
or just above. Start adding two dippers of the boiling broth until
it evaporates, stirring the rice continuously. Then add again two
dippers at a time when the rice gets dry, and continue the same
way until the rice is ready (about 15 to 20 minutes, depending on
the rice you are using, taste for consistency). Definitely avoid
versing the whole broth at large at once, but keep versing it in
small quantities, and stir. Make sure all the broth with the rice
has evaporated before serving. Just before taking it off the fire
add the grated parmesan cheese and stir well. Add salt if needed.
At this point you already have a tasty Parmesan risotto.

For a "Risotto alla Milanese", add the saffron (in Italy they sell
it in small packages of the proper amount) in the end and stir well
one last time.

The recipe for Parmesan risotto is the base recipe for almost all
the other "risotti" you may prepare. You can add champagne or beer
instead of wine, or you can stew peas, mushrooms, asparagi or
artichokes (always finely chopped) with some broth just before
adding the rice. Or just anything else you may want to experiment
with (e.g. with apples or prunes you will make an excellent "nouvelle
cousine" risotto, but in this case instead of parmesan you should
use cream).

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