Risotto alla milanese

500 gr rice
50 gr margarine
1/2 glass dry white wine
2 stock cubes
1 packet (1/2 teaspoon) saffron
1 small onion
1 lt (1 pints) water
Chop the onion finely and soften it in seine oil and half the margarine, then slightly brown the rice, and then add the wine. When the wine has evaporated, cover the contents of the pressure cooker with boiling stock (made up using the two stock cubes and the water). Add the saffron, and salt if necessary. Mix, close the pressure cooker, and cook for 5 mins. Add the rest et the margarine and serve with plenty of Parmesan cheese.

Click here and fill in the form to download the book of recipes superfast to cook in a third time standard

Preliminary information

Personal information