- 175gr Milanese Risotto
- 20gr butter
- 15gr Parmigiano Reggiano
Pour the contents of the packet into a pan 16/18 cm in diameter containing 650 ml of cold unsalted water.
Turn on the stove and stir to mix in the product thoroughly. Bring to the boil.
Cook over medium heat, without a lid, for about 15 minutes, until all the water has been absorbed while stirring occasionally.
When cooked, switch off heat and stir in 20g of butter and 15g of grated Parmigiano Reggiano cheese.
Your “Milanese” risotto is ready to be served.