Risotto alla Milanese
Golden saffron risotto, the pride of Milan. Creamy, glossy and rich thanks to a final knob of butter. (Test content)
Nutrition per 100 g
- Calories
- 350 kcal
- Protein
- 8 g
- Fat
- 14 g
- Sugar
- 1 g
Ingredients
- 320 g Carnaroli Rice
- 1 sachet Saffron
- 60 g Butter
- 60 g Parmigiano Reggiano
- 1/2 Onion
- 1/2 glass White Wine
- 1.2 l Beef Stock — hot
Method
Toast the rice
Soften the onion in a little butter, add the rice and toast it for two minutes, then deglaze with white wine.
Cook with stock
Add hot stock one ladle at a time, stirring. Halfway through, dissolve the saffron in a ladle of stock and add it.
Mantecatura
Off the heat, beat in cold butter and Parmigiano until glossy and creamy. Rest one minute and serve.
Tips
Use Carnaroli rice: it holds the cooking and releases the right amount of starch.