Risotto a la milanesa

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Risotto a la milanesa. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Risotto a la milanesa is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Risotto a la milanesa is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Risotto a la milanesa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto a la milanesa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto a la milanesa is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto a la milanesa estimated approx Menos de 30 minutos.

To begin with this recipe, we must prepare a few components. You can cook Risotto a la milanesa using 7 ingredients and 6 steps. Here is how you can achieve it.

Muy buenas discapas y discapos hoy os traigo una receta para los amantes de la comida italiana, se trata de un risotto a la milanesa.

Ingredients and spices that need to be Prepare to make Risotto a la milanesa:

1. Arroz redondo
2. 1/2 cebolla
3. 1 vaso vino blanco
4. Caldo
5. 100 gr mantequilla
6. Unas hebras de azafrán
7. 100 gr queso parmesano rallado

Steps to make to make Risotto a la milanesa

1. Añadimos unos 70 gramos de mantequilla a la sartén y dejamos que se vaya derritiendo a fuego bajo. Mientras se derrite la mantequilla, vamos a trocear media cebolla o cebolleta en trocitos pequeños. En este caso he puesto caldo de ave a calentar, estoy utilizando un caldo envasado, pero si tenéis uno casero, pues mucho mejor. Añadimos la cebolleta troceada y dejamos que se vaya pochando a fuego medio-bajo, no queremos que coja color sino que se ablande un poco.
2. Cuando la cebolleta está pochada añadimos el arroz, rehogamos el arroz un par de minutos.
3. Después incorporamos un vaso de vino blanco y dejamos que se evapore el alcohol.
4. A continuación vamos a añadir uno o dos cazos de caldo, recordad que el caldo debe estar caliente. Y no dejamos de remover. Cuando casi no quede caldo, pero sin dejar que se termine añadimos otro cazo y seguimos removiendo. Repetiremos la misma operación durante unos 18 minutos. Así el arroz irá soltando todo el almidón y nos quedará un risotto súper cremoso.
5. Cuando llevamos unos 10 minutos de cocción añadimos el azafrán y mezclamos bien.
6. Pasados unos 18 minutos, apagamos el fuego, le ponemos unos 30 gramos de mantequilla, le ponemos también el queso parmesano rallado y lo mezclamos bien hasta que se integren.

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