Risotto milanese

Risotto milanese is a simple risotto flavoured with saffron, which also gives the risotto a beautiful golden color.

Course Entree

Cuisine Italian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 328kcal

Author Janice

Olive oil
1 small onion use a mini food processor if you can, finely chopped
1 stalk celery also done with a mini food processor, finely chopped
1 cup arborio rice
½ cup white wine
1 big pinch saffron Daniel says to use a liberal amount, but maybe use however much you are willing to part with considering its price
900 mL chicken broth
1–2 tbsp salted butter
⅓–½ cup finely grated parmesan Daniel says use top quality cheese

In a medium saucepan, heat the chicken broth so that it is warm, if not gently simmering.
Coat another medium saucepan with olive oil, add the onion and celery, and heat on medium.
Cook the mixture until it is cooked, and the onions are translucent (but not colored).
Add the arborio, and stir constantly until they are coated with the oil and veg mixture. The rice will become translucent.
Add the wine, and stir, stir, stir, until the wine has just about disappeared.
Add the saffron and a ladle-full of hot broth. Stir, stir, stir.
When the broth is absorbed, add another ladle-full. Continue until the risotto is al dente (or as cooked as you like it). The risotto will look thick and creamy.
Add the butter and the grated parmesan. The risotto will thicken even more and become even creamier.
Beware! It’s addictive.

Calories: 328kcal