Milanese Saffron Risotto
A silky-smooth, creamy Italian rice dish infused with luxurious saffron and freshly grated Parmesan.
- 30 min
- 721 kcal / serving
- medium
- vegetarian
- Protein
- 16 g
- Fat
- 33.5 g
- Carbs
- 79.5 g
Contains: milk, celery, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g risotto rice (e.g., Arborio)
- 1 pc shallot (finely diced)
- 600 ml vegetable broth (kept hot)
- 1 pinch saffron threads
- 80 ml white wine (dry)
- 40 g butter (cold, cubed)
- 40 g Parmesan cheese (freshly grated)
- 2 tbsp olive oil
Method
- Steep the saffron threads in 2 tbsp of warm broth and set aside; keep the rest of the broth hot in a separate saucepan.
- Heat the olive oil in a wide pan and sauté the finely diced shallot over medium heat until translucent.
- Add the risotto rice to the pan and stir continuously for about 2 minutes until the grains are coated and glossy.
- Deglaze the rice with the dry white wine, stirring constantly until the liquid has been fully absorbed by the rice.
- Begin adding the hot broth ladle by ladle, stirring frequently, and waiting until the liquid is absorbed before adding more.
- After 15 minutes, stir in the saffron infusion, remove from heat, vigorously beat in the cold butter cubes and Parmesan, then rest covered for 2 minutes.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free