Brazil

saffron pistil

Water

extra virgin olive oil

arborio rice

dry white wine

chicken broth

Cold unsalted butter, cubed

grated parmesan cheese

Salt and pepper

Milanese Allan Risotto

Numa panela, junte o açafrão e a água e leve para ferver. Retire 
do fogo e deixe descansar por 30 minutos. Em outra panela, aqueça o azeite e doure a cebola, mexendo 
sempre.
Junte o arroz, o vinho, a água com o açafrão e um pouco do 
caldo, continue mexendo e espere ferver. Tempere com sal e pimenta, vá juntando mais o caldo de frango 
aos poucos, à medida que for sendo absorvido, e siga mexendo 
constantemente.
Quando o arroz estiver quase no ponto, após cerca de 20 minutos 
de cozimento, desligue o fogo, adicione a manteiga e mexa 
vigorosamente.
Acrescente o parmesão e mexa mais um pouco

In a pan, add the saffron and water and bring to a boil. Remove
from the heat and let it rest for 30 minutes. In another pan, heat the oil and brown the onion, stirring
ever.
Add the rice, the wine, the water with the saffron and a little of the
broth, keep stirring and wait for it to boil. Season with salt and pepper, add more chicken broth.
gradually, as it is being absorbed, and keep stirring
constantly.
When the rice is almost done, after about 20 minutes
of cooking, turn off the heat, add the butter and stir
vigorously.
Add the Parmesan and stir some more.

Panela 

Colher 

Milanese Allan Risotto

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