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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
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
610
kcal
Author:
Guido Pedrelli
Ingredients
▢
80
g
butter
▢
1
onion
▢
1
glass white wine
▢
300
g
Carnaroli rice
▢
4
sheets edible gold
▢
16
g
Parmigiano-Reggiano cheese
▢
saffron
▢
1
liter
broth
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.
Calories:
610
kcal
|
Carbohydrates:
70
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
45
mg
|
Sodium:
1221
mg
|
Potassium:
259
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1065
IU
|
Vitamin C:
2.1
mg
|
Calcium:
96
mg
|
Iron:
1.2
mg
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