Risotto alla Milanese

Name: Risotto alla Milanese
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 cups arborio rice; 5 cups hot beef broth; 1/2 medium finely chopped onion; 1/2 cup dry white wine; 1/4 teaspoon saffron threads; 1/2 cup grated parmesan cheese; 4 tablespoons unsalted butter; 1 tablespoon olive oil; to taste salt

Experience the golden hue and delicate flavor of this classic Lombardy risotto, enriched with saffron, butter, and Parmesan.

Italian⏱ 40 min⚠ Contains 1 allergen(s)

✨ High in calories✨ High in carbohydrates✨ Good source of calcium

Ingredients

Arborio rice1 1/2 cups
Beef broth5 cups hot
Onion1/2 medium finely chopped
Dry white wine1/2 cup
Saffron threads1/4 teaspoon
Parmesan cheese1/2 cup grated
Unsalted butter4 tablespoons
Olive oil1 tablespoon
Saltto taste

Nutrition (per serving, makes 4)

Calories489 kcal

Protein11.7 g

Carbs60.7 g

Fat19.8 g

Fiber1 g

Sugar1.6 g

Sodium597 mg

Vitamin C1 mg

Iron0.6 mg

Calcium182 mg

Potassium136 mg

Estimated values.

Steps

1Steep saffron threads in a small amount of hot beef broth for at least 10 minutes to infuse.
2In a wide pot, heat olive oil and 1 tablespoon of butter, then sauté the finely chopped onion until translucent.
3Add the arborio rice and toast it for 2 minutes until the edges are translucent, then deglaze with white wine and allow it to evaporate.
4Begin adding the hot beef broth, one ladle at a time, stirring continuously; once about half the broth is absorbed, stir in the saffron-infused broth.
5Continue adding broth and stirring until the rice is al dente, typically 20-25 minutes.
6Remove from heat, stir in the remaining butter and grated parmesan cheese, stirring vigorously (mantecatura) until the risotto is creamy and velvety; serve immediately.