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🍽️ Milanese Saffron Risotto with Crispy Sage and Cheese
523 kcal · 30 min · 4 servings
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Ingredients
- 1 packet Saffron threads (0.1 g)
- 2 Shallots
- 4 tbsp Butter (60 g)
- 250 g ORYZA (Selection Risotto Rice Carnaroli)
- 100 ml dry white wine
- 700 ml hot beef stock (or vegetable stock)
- 50 g Parmesan (1 piece; 30% fat in dry matter)
- 4 sprigs Sage
- Salt
Instructions
- 1. Grind the saffron threads finely in a mortar.
- 2. Pour 50 milliliters of hot water over the ground saffron.
- 3. Let the saffron mixture steep for a few minutes.
- 4. Peel the shallots.
- 5. Finely chop the shallots.
- 6. Heat 2 tablespoons of butter in a pot.
- 7. Sauté the shallots over medium heat for 3 minutes.
- 8. Add the rice to the pot.
- 9. Stir-fry the rice while stirring constantly for 2 minutes.
- 10. Wait until the rice grains look translucent.
- 11. Deglaze the rice with white wine.
- 12. Pour in the meat or vegetable broth.
- 13. Bring the entire mixture to a boil.
- 14. Reduce the heat to a low setting.
- 15. Cook the risotto in the open pot for 18 to 20 minutes.
- 16. Stir the risotto occasionally.
- 17. Check the consistency: the risotto should be creamy.
- 18. Ensure the rice grains still have a bite.
- 19. Pour the saffron water into the risotto.
- 20. Mix the saffron water thoroughly with the rice.
- 21. Grate the Parmesan finely while the risotto cooks.
- 22. Wash the sage leaves.
- 23. Shake the sage leaves dry.
- 24. Pluck the leaves from the stems.
- 25. Heat 1 tablespoon of butter in a frying pan.
- 26. Fry the sage leaves in the butter over medium heat for 3 minutes.
- 27. Fold in the remaining butter into the finished risotto.
- 28. Stir half of the grated Parmesan into the risotto.
- 29. Season the risotto finally with salt.
- 30. Portion the risotto onto 4 plates.
- 31. Garnish the dish with the crispy sage leaves.
- 32. Sprinkle the remaining Parmesan over the risotto.
Nutrition per serving
- kcal: 523
- Protein: 10 g · Fett/Fat: 30 g · Carbs: 52 g