Milanese Risotto
A completely simple and classic Italian risotto with saffron and Parmesan, perfect as a warm appetizer or side dish. Saffron risotto is one of the few risottos where the rice is cooked until soft, not "al dente". Saffron risotto or yellow risotto (also known as Milanese risotto) is a mandatory side dish for the Italian specialty osso-buco.
Details
- Preparation Time: 5 minutes
- Cooking Time: 25 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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280 g Rice, white, short grain
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40 g Oil, plant, sunflower
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20 g Butter, unsalted
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60 g Cheese, Parmesan, grated
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1 dl Alcohol, Wine, White
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1 piece Onion, raw
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1 teaspoon Salt, table
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1 pinch Spices, pepper, black
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1 pinch Saffron, dry
Steps
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In a pot, bring the broth to a boil and then remove it from the heat. Pour 1/2 dl of the broth into a small bowl, let it cool slightly, and soak the saffron in it. Peel and finely chop the onion. In a larger deep pan, heat the oil and lightly sauté the onion until golden. Add the butter and wine, and mix. Once the wine evaporates, add the rice and saffron. Stir, pour in the broth (including the one in which the saffron was soaked), and season with salt.
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Cover the risotto and simmer on low heat for 20 minutes without stirring. Season the cooked risotto and mix well. Divide it onto warmed plates and serve with grated Parmesan. Offer a seasonal salad and a glass of dry white wine on the side.
Nutrition Information (Per 100g)
- Calories: 349.74 kcal
- Fat: 13.95 g
- Saturated Fat: 4.65 g
- Carbohydrates: 45.15 g
- Sugars: 0.78 g
- Protein: 7.56 g
- Fiber: 0.19 g
Advice
Milanese risotto can be the base for many other risottos. For example, you can prepare mushrooms, green beans, peas, carrots, zucchini, or other chosen ingredients separately and mix them with other components into the prepared risotto according to the recipe or taste (for example, Parmesan, sweet cream, chopped parsley) and let it stand covered for three minutes before serving.