Preparation:
- 1
Warm 1 liter chicken or vegetable broth in a pot and keep it at a gentle simmer.
- 2
Soak 1/2 teaspoon saffron threads in a small amount of the warm broth.
Risotto Milanese
35 min·59 Views
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.
Allergens
Gluten-Free
1,714kcal
4 Portions · 1,400 g
Protein
47 g
Carbohydrates
234 g
Fat
58 g
Fiber
9 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Risotto Rice300 grams
- Shallot1
- Olive Oil2 tablespoons
- Dry White Wine100 milliliters
- Chicken Broth1 liter
- Saffron Threads
- Parmesan50 grams
- Salt
- Black Pepper
- Unsalted Butter1 tablespoon
Sauté the Onion:
- 3
Finely chop 1 shallot.
- 4
In a large pan, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat.
- 5
Add the chopped shallot and sauté for about 3-5 min, until it becomes translucent.
5 min
Toast the Rice:
- 6
Add 300g Arborio rice to the pan and stir to coat the grains with the butter and oil.
- 7
Toast the rice for 2–3 min until it becomes slightly translucent.
3 min
Deglaze with Wine:
- 8
Pour in 100 ml dry white wine and stir until it is completely absorbed by the rice.
Add Broth and Saffron:
- 9
Begin adding the warm broth one ladle at a time, stirring frequently.
- 10
Allow the liquid to be absorbed before adding the next ladle.
- 11
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.
25 min
Finish the Risotto:
- 12
Remove the pan from the heat and stir in 1 tablespoon unsalted butter and 50g grated Parmesan cheese.
- 13
Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.
- 14
Let the risotto rest for 1 min, covered.
1 min
Serve:
- 15
Serve the risotto warm, optionally garnished with additional Parmesan cheese.
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