Include in Print View:

Risotto alla Milanese

Cook Time 20 mins
Total Time 20 mins
Cooking Method:
Region:
Servings: 4
Calories: 400
Ingredients
  • 1(1/2) cup Arborio Rice
  • 1/2 cup White Wine (Dry)
  • 4 cup Chicken or Vegetable Broth
  • 1 Small Onion (Finely Chopped)
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1/4 tsp Saffron Threads
  • 1/2 cup Parmesan Cheese (Grated)
  • Salt and Black Pepper
Instructions
  1. 1

    Equipment needed : Wide, shallow pan

  2. 2

    Maintain a gentle simmer during cooking

  3. 3

    In a saucepan, warm the broth and infuse it with saffron threads.

  4. 4

    In a wide, shallow pan, heat the butter and olive oil over medium heat.

  5. 5

    Sauté the chopped onion until translucent.

  6. 6

    Add the Arborio rice and toast it for a couple of minutes.

  7. 7

    Pour in the white wine and cook until it's mostly absorbed.

  8. 8

    Begin adding the saffron-infused broth one ladle at a time, stirring continuously.

  9. 9

    Continue this process until the rice is creamy and al dente, usually around 18-20 minutes.

  10. 10

    Remove from heat, stir in grated Parmesan, season with salt and pepper, and let it rest for a couple of minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 400kcal
% Daily Value *
Total Fat 9.99g16%
Total Carbohydrate 65g22%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.pastapomodori.com/recipe/risotto-alla-milanese/