continue …Italy modified the position of rice, from simple receptacle or neutral "accompaniment" for sauces or various foods, to an active and vital, tasty element in preparations in which, even more than pasta, it is the protagonist of the recipe.
For the northern Italian, making risotto is an art which, at the more sublime level, rises to become faith, passion, an excellent subject for discussion and comparison. However, let us not forget the rice filled tomatoes of the South or the marvelous "tiella" of Apulia. But getting back to risotto, the high point of Italian creativity, tender, refined, and sensuous to the palate and the olfactory sense. First, the onion "sweats" slowly over a low flame in oil and butter (strictly speaking,, the seasoning should be composed of kidney fat and beef bone marrow).
At this point, the rice is added, it will be delicately toasted and flavored over a very low fire. Then the rich, delicate meat broth is added and we begin stirring it. This light mixture will slowly become tender, to the rhythm of our wooden spoon. Now, when it’s almost done, we add the fragrant, yellow (Italian) saffron and remove it from the heat, stirring in freshly grated parmesan and butter. A couple more stirs with the wooden spoon, cover and let it rest a moment, then serve the creamy risotto alla Milanese. That's amore!

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