Fashion On A Plate
SCHEDULE


Risotto Milanayse
by Chef Marco Torri, Novikov Restaurant & Bar



Ingredients:
1pcSmall Onion, chopped
50grsButter
50grsParmesan
5tbspChicken Stock
1/2glassWhite Wine
2ltChicken Stock
320grsCarnaroli
--A Pinch of Saffron Threads
4-Golden Leaves

Method:
  • 1. Fry the onion gently in oil
  • 2. Add the rice and quickly toast
  • 3. Add the wine and let it evaporate
  • 4. Start adding a few ladles of hot chicken stock per time and the saffron. Cook for about 15 min
  • 5. Once the risotto is cooked, remove from the heat; add the parmesan, butter and season
  • 6. Pour on plates and add 1 golden leaf per each plate