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With the leftover Christmas broth I won’t let you make any more tortellini, but a Milanese risotto in 10 minutes, not a bad thing to try.
After the tortellini in broth, a classic on Christmas Day and after the minestra maritata, eh, you can’t have any more broth. But what if we still have some and it needs to be consumed? Don’t worry, for those who hate throwing food away, like me, this is the right solution to prepare a delicious first course that is different from what we have tasted in recent days.
A nice risotto is right for us and the recipe for a nice Milanese risotto prepared with the leftover broth is the right solution. But don’t worry, I’ll take you by the hand and explain how to use the broth to prepare this Milanese rice.
Milanese risotto with broth
Don’t throw away the leftover broth, we can cook something delicious other than tortellini. Let’s proceed with the list of ingredients.
Ingredients
350 g rice
70 g grated parmesan
50 g butter
1.5 liters of meat broth
1 onion
1 sachet of saffron
With the leftover Christmas broth I won’t make you any more tortellini, but a Milanese risotto in 10 minutes. Method
We take a non-stick pan with high edges or a saucepan and pour the butter, fry the chopped onion and let it melt. When the onion has become transparent, add the rice and mix it, adding a few ladles of meat broth a little at a time. When the first ladles of meat broth have been absorbed by the rice, add the saffron sachet and mix well to make everything uniform and continue for another 15/18 minutes, adding more broth.
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How to prepare Milanese risotto with leftover Christmas broth
Bring the rice to the boil and remove from the heat, stirring everything well, adding a little more butter and adding the grated parmesan and stirring again. We transfer the rice onto a serving tray and bring it to the table before placing it on the plates! Here is our Milanese risotto ready, prepared with the broth left over from Christmas. The risotto prepared in this way can be enriched by the addition of veal marrow which should be browned together with the onion at the beginning, but I did not add it, keeping to the simple traditional preparation. Veal marrow or there are those who add and fry a little bacon or bacon. In short, enriching with these elements depends on tastes and how light we want our dish to be.
read also:All the steps that will make your risotto perfect: you will serve an ad hoc dish like in the best restaurants
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