Risotto Milanese
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3 weeks ago
@Flora
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.
Information
Ingredients
- Risotto Rice
300 grams
- Shallot
1
- Olive Oil
2 tablespoons
- Dry White Wine
100 milliliters
- Chicken Broth
1 liter
- Saffron Threads
- Parmesan
50 grams
- Salt
- Black Pepper
Instructions
Preparation:
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.
Sauté the Onion:
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.
Toast the Rice:
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.
Deglaze with Wine:
Pour in 100 ml dry white wine and stir until it is completely absorbed by the rice.
Add Broth and Saffron:
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.
Finish the Risotto:
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:
Serve the risotto warm, optionally garnished with additional Parmesan cheese.