Risotto alla milanese
35 min519 kcal each
Milan's golden saffron risotto, finished with butter and Parmigiano. The classic partner for ossobuco.
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Plan this recipeIngredients
for 4 servings- Carnaroli or arborio rice320 g
- Hot low-sodium stock (chicken or beef)1.20 l
- Onion½ piece
- Butter60 g
- Dry white wine100 ml
- Parmesan, finely grated60 g
- Saffron threads¼ g
- Salt½ tsp
Method
Prep 10 min · cook 25 min- Soak the saffron in a ladle of the hot stock.
- Melt half the butter and soften the finely chopped onion for 5 minutes.
- Add the rice and toast it for 2 minutes, stirring, then pour in the wine and let it evaporate.
- Add the stock a ladle at a time, stirring, for about 17 minutes, adding the saffron halfway through.
- Off the heat, beat in the rest of the butter and the Parmigiano. Cover for 1 minute and serve loose and flowing.
Nutrition
per servingCal
519
Protein
16g
Carbs
72g
Fat
19g
Of 19g of fat per serving, 11g is saturated.
