A first course of classic cuisine of Lombardy is the risotto. To eat according to tradition, there is no need to go to Milan, but thanks to the recipes cooked and eaten we propose it again at any place we find ourselves. The saffron risotto with crispy leeks, however, is a tasty variation that has invented Benedetta Parodi to handle a first course way too classic, but even so it will be delicious.
The first call for any traditional trappings of the case, but if we decide to make them more current, nobody prevents us to make any changes they make to our case. As for the pear and cheese risotto, the rice should have plenty of time to toast for good in the sauce and cook it insaporirà, so decide in advance to carve out a specific time to prepare this recipe.
Perhaps it is this aspect of the tradition that we can not in any way revolutionary: the time the risotto is always the time of risotto! Let's see what Occor to prepare this tasty variation. 
The first call for any traditional trappings of the case, but if we decide to make them more current, nobody prevents us to make any changes they make to our case. As for the pear and cheese risotto, the rice should have plenty of time to toast for good in the sauce and cook it insaporirà, so decide in advance to carve out a specific time to prepare this recipe.
Perhaps it is this aspect of the tradition that we can not in any way revolutionary: the time the risotto is always the time of risotto! Let's see what Occor to prepare this tasty variation.
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