Lombardia chef Nadia Santini cooks a "Risotto alla Milanese" and adds her own personal touch to the dish.
Preparation time: 20 minutes
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Artichokes | |
| 1 | Rosemary sprig | |
| 3 | tablespoon(s) | Butter |
| Salt | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Risotto rice, Vialone Nano |
| 60 | g | Butter |
| 1 | Small onion, peeled | |
| 1,5 | l | Beef stock, hot |
| 1/2 | teaspoon(s) | Saffron threads |
| 2 | teaspoon(s) | Parmesan, grated |
Artichokes
Risotto
Sideboards
Serve with the crispy artichoke slices as the "crowning glory".
Tip:
The Falstaff wine recommendation
Zenato
2020 S. Cristina Lugana DOC (90 Falstaff points)
The wine shines in the glass with its straw-yellow color. Its multifaceted bouquet is aromatic, fresh and fruity, with notes of grape, peach, lemon, grapefruit and a hint of pineapple that gives it a tropical character.
zenato.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
