Risotto alla Milanese (Saffron Risotto)
Discover the creamy richness of Risotto alla Milanese with this classic Italian recipe. Add a side of veggies for a complete nutritious meal.
Servings: 6
Calories: 232kcal
Equipment
Ingredients
- 1/2 cup onion chopped small
- 1 cup Arborio rice
- 3/4 cup dry white wine
- 3.5 cups chicken broth or vegetable broth
- 1 pinch saffron threads
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1/4 cup Parmigiano Reggiano grated fine
Instructions
- Pour the broth into a small saucepan, add the saffron, and cover the pan.
- Bring the broth to a simmer, keeping it covered to maintain the heat.
- In a larger saucepan, heat the oil over medium heat. Add the onion and cook until it becomes soft and translucent.
- Stir in the rice and toast it for 2 to 3 minutes, stirring constantly until you hear it pop.
- Pour in the wine and cook until it has evaporated, stirring occasionally.
- Gradually add the broth, 1/2 cup at a time, allowing each addition to be almost fully absorbed before adding more.
- Adjust the heat to maintain a gentle boil and stir frequently, but avoid cooling the rice with excessive stirring. Continue cooking for about 25 minutes.
- Once cooked, cover the saucepan and let the rice rest for 5 minutes.
- Stir in the butter and Parmesan until well combined. If needed, adjust the consistency by adding more stock or water.
- Serve immediately.
Notes
Risotto is best consumed immediately, but refer to our storage instructions if you have any leftovers.
Nutrition
Calories: 232kcal | Total Carbohydrate: 29g | Protein: 5g | Total Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 578mg | Potassium: 95mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 94IU | Vitamin C: 1mg | Vitamin D: 0.1µg | Calcium: 62mg | Iron: 2mg