[傳統經典] 義大利米蘭燉飯 / Risotto alla Milanese/ Milanese risotto (番紅花燉飯/義式燉飯/義式必學燉飯)| 陶陶的義式廚房

Prepare the ingredients: chop the onion and measure out the beef, rice, butter, white wine, saffron, and salt.

In a pot, add the chopped onion and beef, then pour in enough cold water to cover. Cook until the beef is tender.

In a separate pan, melt the butter and sauté the chopped onion until translucent.

Add the Carnaroli rice to the onion and butter mixture, stirring to coat the rice.

Pour in the white wine and let it evaporate, stirring frequently.

Gradually add the beef broth (from the first pot) to the rice, one ladle at a time, stirring continuously until the rice absorbs the liquid.

Once the rice is cooked al dente, stir in the saffron and season with salt to taste.

Serve hot, garnished as desired.

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