Classic Risotto Milanese

Classic Risotto Milanese Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Saffron gives Classic Risotto Milanese its golden color. Enjoying a warm bowl of Classic Risotto Milanese will leave you wanting for more of this rich, creamy, earthy dish.

Yield:

Serves 5 (serving size: about 1 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional Information

Calories 323
Fat 7.9 g
Satfat 3 g
Monofat 4 g
Polyfat 0.6 g
Protein 11.2 g
Carbohydrate 48.7 g
Fiber 2 g
Cholesterol 11 mg
Iron 1.1 mg
Sodium 455 mg
Calcium 92 mg

Ingredients

5 cups unsalted chicken stock (such as Swanson)
1 1/2 tablespoons extra-virgin olive oil
1 1/4 cups diced onion
1 1/2 cups Arborio rice
5/8 teaspoon kosher salt
1/4 teaspoon saffron threads, crushed
1/2 cup dry white wine
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.

2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.

Note:

Rori Trovato,

December 2013
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