feat: add Risotto Milanese

cook/italian/Risotto Milanese.cook

@@ -0,0 +1,20 @@
+>> source: Joy of Cooking
+>> serves: 4
+
+Combine and let stand for ~{10%minutes} @saffron threads{3%generous pinches} and hot @vegetable broth{1%cup}.
+
+Pour into a #saucepan{}, heat, and maintain at a simmer @vegetable broth{9%cups}.
+
+Melt in a #large heavy saucepan{} over medium-low heat 3 Tbsp @butter{3%Tbsp}.
+
+Add and cook, stirring, until soft and translucent but not browned minced @onion{1%cup}.
+
+Stir in @Arborio rice{2%cups}.
+
+Continue to stir the rice until it is thoroughly coated and almost entirely opaque, 3 to ~{5%minutes}. Add @dry white wine{1/2%cup}.
+
+Stir until absorbed. Add the saffron mixture and simmer, stirring often, until absorbed. Add the vegetable stock 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir continuously and maintain a simmer. The risotto is done when the rice is tender but firm; it should be creamy, not stiff. Fold in 1 to 1.5 cups grated @Parmesan{1.5%cups}.
+
+Season to taste with @salt{} and @pepper{}.
+
+If desired, serve with grated Parmesan.

docs/italian/risotto-milanese.md

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+# :ear_of_rice: Risotto Milanese
+
+![Risotto Milanese](../assets/images/risotto-milanese.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 40 minutes |
+
+## :salt: Ingredients
+
+- :tulip: 3 generous pinches saffron threads
+- :stew: 1 cup vegetable broth
+- :stew: 9 cups vegetable broth
+- :butter: 3 Tbsp butter
+- :onion: 1 cup onion
+- :ear_of_rice: 2 cups Arborio rice
+- :wine_glass: 0.5 cup dry white wine
+- :cheese_wedge: 1.5 cups Parmesan
+- :salt: some salt
+- :salt: some pepper
+
+## :cooking: Cookware
+
+- 1 saucepan
+- 1 large heavy saucepan
+
+## :pencil: Instructions
+
+### Step 1
+
+Combine and let stand for 10 minutes saffron threads and hot vegetable broth.
+
+### Step 2
+
+Pour into a saucepan, heat, and maintain at a simmer vegetable broth.
+
+### Step 3
+
+Melt in a large heavy saucepan over medium-low heat 3 Tbsp butter.
+
+### Step 4
+
+Add and cook, stirring, until soft and translucent but not browned minced onion.
+
+### Step 5
+
+Stir in Arborio rice.
+
+### Step 6
+
+Continue to stir the rice until it is thoroughly coated and almost entirely opaque, 3 to 5 minutes. Add dry white wine.
+
+### Step 7
+
+Stir until absorbed. Add the saffron mixture and simmer, stirring often, until absorbed. Add the vegetable stock 1 cup
+at a time, waiting for each cup to be absorbed before adding the next. Stir continuously and maintain a simmer. The
+risotto is done when the rice is tender but firm; it should be creamy, not stiff. Fold in 1 to 1.5 cups grated Parmesan.
+
+### Step 8
+
+Season to taste with salt and pepper.
+
+### Step 9
+
+If desired, serve with grated Parmesan.
+
+## :link: Source
+
+- Joy of Cooking

mkdocs.yml

@@ -168,6 +168,7 @@ nav:
       - Mezza Luna Lasagna: italian/mezza-luna-lasagna.md
       - Olive Garden Fettuccine Alfredo: italian/olive-garden-fettuccine-alfredo.md
       - Pasta with Burst Cherry Tomato Sauce: italian/pasta-with-burst-cherry-tomato-sauce.md
+      - Risotto Milanese: italian/risotto-milanese.md
       - Spaghetti All'Assassina: italian/spaghetti-all'assassina.md
       - Spaghetti Alla Puttanesca: italian/spaghetti-alla-puttanesca.md
       - Spinach and Ricotta Gnudi with Tomato Butter Sauce: >-