Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Rori Trovato
Recipe by Cooking Light December 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 5 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

323 calories; fat 7.9g; saturated fat 3g; mono fat 4g; poly fat 0.6g; protein 11.2g; carbohydrates 48.7g; fiber 2g; cholesterol 11mg; iron 1.1mg; sodium 455mg; calcium 92mg.
Advertisement
Advertisement