Milanese Saffron Risotto recipe - ingredients, nutrition and when to eat it
This Italian risotto is made by gradually adding stock or water as the rice cooks.
This Italian risotto is made by gradually adding stock or water as the rice cooks. The delicate aroma of saffron blends with the richness of butter and Parmesan, making it a lovely choice for a relaxed lunch or warm dinner.
World cuisine · 35 minutes to cook
Tips: Keep the liquid warm and add it gradually rather than all at once for an even rice texture.
Tips: Use medium-low heat when toasting the rice in the pan so the outside doesn't dry out.
Tips: Letting the risotto rest for about 2 minutes after cooking allows the butter and cheese to blend into a smooth, sauce-like consistency.
Tips: Parmesan and butter already add salt, so season gradually at the end.
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Ingredients (1 serving)
- Rice — 80 g
- Onion — 40 g
- Butter — 1 Tbsp
- Parmesan cheese — 1.5 Tbsp
- Saffron — 0.1 g
- White wine — 2 Tbsp
- Water — 450 ml
- Olive oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp