Classic Risotto alla Milanese
A luxurious, golden-hued Italian rice dish infused with the delicate aroma of saffron and rich parmesan cheese.
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Ingredients
- 1 1/2 cups Arborio rice
- 1/2 teaspoon Saffron threads
- 5 cups Chicken or vegetable broth
- 1/2 cup Dry white wine
- 4 tablespoons Unsalted butter
- 1 large Shallot, finely minced
- 3/4 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt(optional)
- 1/4 teaspoon Black pepper(optional)
Instructions
- 1
Warm the broth in a saucepan over low heat and soak the saffron threads in two tablespoons of the warm broth.
- 2
In a large heavy-bottomed pan, melt 2 tablespoons of butter with the olive oil over medium heat.
- 3
Add the minced shallot and sauté until translucent, about 3 minutes, without browning.
- 4
Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges are translucent.
- 5
Pour in the white wine and stir until the liquid is fully absorbed by the rice.
- 6
Add the warm broth one ladle at a time, stirring frequently and waiting for the liquid to absorb before adding more.
- 7
Halfway through the process, stir in the saffron-infused liquid to give the rice its signature golden color.
- 8
Once the rice is al dente and creamy, remove from heat and stir in the remaining butter and Parmesan cheese.
Nutrition per Serving
410
Calories
12g
Protein
52g
Carbs
16g
Fat
2g
Fiber
2g
Sugar
680mg
Sodium
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