Risotto in milanese

1 serving


Finely shredded onions are slightly browned. The rice is washed, dried and added to the onion. Warm up, stirring until the rice is clear. Broth is poured, seasoned with salt and pepper and stewed till cooked. Half of the recipe amount of grated cheese is mixed with rice. Stuffed champignons and sliced tomatoes are placed in a tin greased and sprinkled with grated cheese, hot rice is tightly placed on top, then the tin is knocked over on a heated dish. It is served to the table, sprinkled with the remaining cheese.