Finely chop or grate the shallot.
Sauté the chopped shallot in butter over low heat for 5 minutes (do not let it brown).
Add risotto rice (Arborio).
Once the rice grains are coated with butter, deglaze with the glass of white wine.
Slightly increase the temperature and wait until the wine has evaporated.
While stirring constantly, add saffron and ladle by ladle vegetable broth (or chicken broth) until the risotto rice is al dente.
Reduce the temperature.
Stir in Parmigiano and cold butter cubes.
Season with salt and pepper.
Let the risotto rest briefly.
Serve fresh.
Saffron threads or parsley are suitable for decoration. Enjoy your meal!
Risotto alla Milanese
56 Views
1 year ago
Translated
Easily make classic Risotto alla Milanese yourself! My recipe for creamy risotto enjoyment with saffron – step by step, quickly & simply explained.
None
Hard
30 min
Spiciness
None
Difficulty
Hard
Time
30 min
Preparation
30 min
Cooking
None
Allergens
Gluten-Free
- Butter
50 grams
- Shallot
1
- Risotto Rice
150 grams
- White Wine
1 cup
- Saffron
0.1 gram
- Vegetable Broth
1 liter
- Parmesan (Grated)
80 grams
- cold butter cubes
50 grams
- Black Pepper
- Salt
Roland
47 Recipes
None
Hard
30 min
Spiciness
None
Difficulty
Hard
Time
30 min
Preparation
30 min
Cooking
None
Allergens
Gluten-Free
- Butter
50 grams
- Shallot
1
- Risotto Rice
150 grams
- White Wine
1 cup
- Saffron
0.1 gram
- Vegetable Broth
1 liter
- Parmesan (Grated)
80 grams
- cold butter cubes
50 grams
- Black Pepper
- Salt
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