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Risotto alla Milanese (Italian Saffron Risotto Recipe)
Risotto alla Milanese is probably one of the most famous risotto recipe. Creamy and tasty, Italian saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese.4
Ingredients
- 350 g rice - 1 ¾ cups, Carnaroli
- 2 liters broth - ~8 cups of beef or chicken broth
- ½ teaspoon saffron threads
- 90 g butter - ~1 stick
- 1 onion - small
- 100 ml dry white wine - ½ cup
- 60 g Parmigiano Reggiano cheese - ½ cup, grated
Instructions
- First of all, make beef or chicken stock. It must be tasty, so taste it before making risotto alla Milanese recipe. If necessary, season with salt. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
- In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent.
- Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
- Then add the white wine, stir and let it evaporate, over high heat. If you don't like the acidity that releases the white wine, do not add it and go to the next step.
- Add the hot broth one ladle at a time. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle. During cooking, the rice must always be covered with broth. In this way it releases the starches and the grain does not break.
- You do not have to use all the stock. Just what you need. Simmer the broth over a low heat with the lid on. When you see that the risotto is drying out, add a ladle or two of hot boiling broth. The stock must be at the level of the rice: not too little, which you struggle to stir it, nor too much because you run the risk of the boiled rice effect.
- While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, the stock will be almost completely evaporated and the risotto is almost ready, so turn off the heat.
- Now with the heat off, add the saffron and mix thoroughly. Saffron is thermolabile, that is, it loses its aroma if it remains in contact with heat for a long time. For this reason it's better adding it to the risotto just after removing it from the heat, stirring well until it is evenly distributed.
- Finally, add the butter (the other half).
- Then add the grated parmigiano and stir. Serve hot
Nutrition
Serving: 100gCalories: 596kcalCarbohydrates: 80gProtein: 12gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 2378mgPotassium: 178mgFiber: 2gSugar: 6gVitamin A: 1738IUVitamin C: 2mgCalcium: 216mgIron: 1mg
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