The Risotto is one of my favorite plates and this is the most common ways of cooking rice in Italy. Is usually a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese. This is a special recipe by our friend Chef Teo, a classic Risotto alla milanese with mushroom…delicius!!! 
Ingredients:
- A shallot, finely chopped
- 2 tablespoons of Cervanos’s extravergin olive oil
- 200 g mushroom
- 300 g rice, for example Arborio or Carnaroli
- A packet of saffron
- Broth
- Parmigiano
- A glass of white wine
- 2 tablespoons of minced parsley
- Butter
- Salt & pepper to taste
- Parsley
Time: 10 min preparation, 16-18 min cooking
Difficulty: medium
Preparation:
– Put mushrooms in a pan with oil, garlic and parsley
– Sauté the shallot in the oil with salt (will prevent burns it)
– When it has wilted and become golden, add the rise
– Mix and when it’s toasted put the white wine with the fire high
– Add a ladle of the broth
– Add mushrooms
– Cook for 16-18 minutes with fire medium
– Stirring and adding broth as the rice absorbs it
– Shortly before the rice reaches the “al dente” stage, stir in the saffron mixture
– When it does stir in the remaining butter, the cheese, and the parsley with no fire
Buon appetito!
