Milanese Risotto
This risotto tastes delicious, with the flavor of saffron and Parmesan cheese.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- 6 cups chicken broth
- 1 onion, chopped onion
- 150 grams butter
- 2 cups risotto rice, arborio
- 125 milliliters dry white wine
- 1 pinch saffron
- 125 grams Parmesan cheese, grated
Preparation
1h
0 mins
Medium
- Heat the broth. In a large saucepan, sauté the onion with 100g of butter until soft. Add the rice and stir for a minute with a wooden spoon.
- Add one-third of the broth and the wine to the saucepan with the rice over medium heat, cover, and cook until the liquid is absorbed, about 5 minutes. Add another third of the broth and stir with the spoon for 10 to 12 minutes.
- Meanwhile, add the saffron to the remaining broth and let it infuse to give the broth a rich flavor and color. Once all the liquid has been absorbed, add the saffron broth, salt, and pepper, and stir until it thickens, about 20 more minutes.
- The rice should be soft but firm, and the mixture creamy. Remove from heat and add the rest of the butter and the Parmesan cheese. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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