Recipe
Italian Risotto with Saffron - Risotto alla Milanese
Posted by : unknown
Preparation time : 15 Min
Cooking time : 30 Min
Level of difficulty : Low
Ingredients
4 servings
- 5 cups (approximately 1 liter) broth
- 1/4 teaspoon saffron powder
- 3 + 2 tablespoons (45 + 30 gr) butter
- 1 medium onion, very finely chopped
- 1 1/2 cups (300 gr) rice
- salt and pepper
- 4 oz (115 gr) Parmigiano cheese, freshly grated
Preparation
- Warm the broth to a simmer.
- In a small bowl, dissolve the saffron in a cup (120 c) broth and set aside.
- In a large saucepan, put 3 tablespoons (45 gr) of the butter, and turn heat to medium. When the butter begins foaming, add the onion. Saute and stir for a few minutes until the onion becomes soft.
- Add the rice; stir for about 2 minutes until the rice is well coated. Add a cup (60 cc) broth, and salt and pepper. stir to evaporate it. Stir to prevent the rice from sticking. When the rice begins absorbing the liquid, add more broth.
- Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste. After about 10 minutes, stir in the cup (120 cc) broth that has the dissolved saffron
- After about 8 more minutes, add 2 tablespoons (30 gr) butter and the grated Parmigiano cheese. Continue stirring and adding broth
- The rice will be ready when al dente, (firm but not too soft or overcooked). Cooking time may vary. Serve at once.
