Milanese risotto
Description
The dish is prepared without unnecessary complications. Recipe for Milanese risotto: 1. Dissolve saffron in a small amount of broth. 2. In a saucepan, sauté finely chopped onion and minced beef brains in half of the butter. Cook for 10 minutes over medium heat. 3. In a separate skillet, sauté rice in a small amount of butter for 5 minutes. Then add the rice to the onion mixture. 4. Pour in the wine. Cook until the wine has completely evaporated. 5. Once the wine has evaporated, add the broth and cook the rice until fully done, constantly adding broth in small portions. 6. Add the saffron (together with the liquid), the remaining butter, and grated cheese. Mix well, cover with a lid, and let stand for 10–15 minutes. The dish is ready. Serve immediately.