Warm 1 liter chicken or vegetable broth in a pot and keep it at a gentle simmer.
Soak 1/2 teaspoon saffron threads in a small amount of the warm broth.
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Flora
176 Recipes
None
Medium
35 min
Spiciness
None
Difficulty
Medium
Time
35 min
Preparation
10 min
Cooking
25 min
300 grams
1
2 tablespoons
100 milliliters
1 liter
50 grams
Flora
176 Recipes
None
Medium
35 min
Spiciness
None
Difficulty
Medium
Time
35 min
Preparation
10 min
Cooking
25 min
21 Views
3 months ago
Translated
Risotto Milanese: A creamy and flavorful Italian rice dish, characterized by its vibrant yellow color from saffron, cooked with Arborio rice, white wine, and broth, finished with butter and Parmesan cheese.
None
Medium
35 min
Spiciness
None
Difficulty
Medium
Time
35 min
Preparation
10 min
Cooking
25 min
300 grams
1
2 tablespoons
100 milliliters
1 liter
50 grams
Warm 1 liter chicken or vegetable broth in a pot and keep it at a gentle simmer.
Soak 1/2 teaspoon saffron threads in a small amount of the warm broth.
Finely chop 1 shallot.
In a large pan, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat.
Add the chopped shallot and sauté for about 3-5 min, until it becomes translucent.
Add 300g Arborio rice to the pan and stir to coat the grains with the butter and oil.
Toast the rice for 2–3 min until it becomes slightly translucent.
Pour in 100 ml dry white wine and stir until it is completely absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring frequently.
Allow the liquid to be absorbed before adding the next ladle.
Continue this process, including the saffron-infused broth, until the rice is cooked al dente and has a creamy consistency. This should take about 20-25 min.
Remove the pan from the heat and stir in 1 tablespoon unsalted butter and 50g grated Parmesan cheese.
Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.
Let the risotto rest for 1 min, covered.
Serve the risotto warm, optionally garnished with additional Parmesan cheese.
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