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🍽️ Creamy Milanese Risotto with Saffron

834 kcal · 35 min · 4 servings

Ingredients

• 300 g Carnaroli rice (superfino)
• 1 shallot(s) (finely chopped)
• 1.5 Liter chicken broth (no instant powder)
• 40 g butter
• 100 ml white wine
• 1 tbsp saffron threads (or at least 30 threads)
• 50 g butter, cold
• 75 g Italian hard cheese (such as Parmesan or Grana Padano) (freshly grated)
• salt and pepper

Instructions

1. 1. Calculate about 50 to 80 grams of rice per person.
2. 2. Choose high-quality rice varieties like Arborio or Carnaroli.
3. 3. Use only fresh vegetable, chicken, or fish broth.
4. 4. Keep the broth hot in a pot, but do not let it boil.
5. 5. Gently sweat the finely diced shallot in butter.
6. 6. Cook the shallot for about five minutes without letting it brown.
7. 7. Add the rice to the pan and stir it.
8. 8. Stir until every grain of rice is coated with butter.
9. 9. Slightly increase the heat and add the wine.
10. 10. Let the wine evaporate completely.
11. 11. Pound the saffron threads finely in a mortar.
12. 12. Mix the pounded saffron with one tablespoon of lukewarm water.
13. 13. Let the saffron mixture steep briefly until the saffron dissolves.
14. 14. Add the saffron mixture to the rice.
15. 15. Take a spoonful of hot broth and add it to the rice.
16. 16. Stir constantly and scrape the bottom of the pot.
17. 17. Repeat adding the broth spoonful by spoonful.
18. 18. Cook the risotto for about 17 to 18 minutes.
19. 19. Keep the heat so that the broth simmers gently.
20. 20. Add more as soon as the previous portion of broth is absorbed.
21. 21. From the 14th minute onwards, be careful not to add too much liquid.
22. 22. Significantly reduce the heat at the end.
23. 23. Let the rice rest for one minute.
24. 24. Stir cold butter cubes into the finished rice.
25. 25. Fold in freshly grated Grana Padano.
26. 26. Season the risotto with salt and pepper.
27. 27. Check the consistency by tilting the pot slightly.
28. 28. The rice should flow in gentle waves.
29. 29. Serve the risotto immediately in deep plates.
30. 30. Eat the risotto quickly so it stays creamy.

Nutrition per serving

• kcal: 834
• Protein: 36 g · Fett/Fat: 47 g · Carbs: 64 g