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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Servings: 4 people
Calories: 610kcal
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.
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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