risotto with saffron recipe

Risotto with saffron recipe

This risotto with saffron recipe (risotto alla milanese) is the perfect easy recipe you can try at home.
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Course: Risotto
Cuisine: Italian
Keyword: rice balls, Risotto, saffron
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 610kcal
Author: Nonna Box

Ingredients

Instructions

For the sour butter:

  • In a saucepan, fry in butter, add the chopped onion and cook for a few minutes.
  • Add the white wine and let it evaporate so that the alcoholic part evaporates and the acid part remains.
  • Filter in a strainer to remove the remains of the onion, add the creamed butter.

For the risotto:

  • In another casserole, toast Carnaroli rice in a little butter for a couple of minutes.
  • Sprinkle a little white wine, let it evaporate. Pour the clear broth and add the saffron threads.
  • Cook for about 18 minutes stirring frequently. After the cooking, stir in Parmesan and butter acid obtained previously.

Presentation:

  • Arrange the risotto in the dishes and place one on each edible gold leaf.

Nutrition

Calories: 610kcal | Carbohydrates: 70g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 1221mg | Potassium: 259mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1065IU | Vitamin C: 2.1mg | Calcium: 96mg | Iron: 1.2mg
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