Risotto alla Milanese
- February 2007
- Serves 4
- Ready in about 30 minutes
This rich dish, which originates from Milan, is just perfect for vegetarians with its mix of saffron and wine with arborio rice.
- 21.7g (11.2g saturated)
- 69.4g (3.9g sugars)
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- ½ tsp saffron strands
- 300g arborio or carnaroli risotto rice
- 150ml dry white wine
- 1 litre fresh vegetable or chicken stock
- 75g vegetarian Parmesan, grated, plus extra Parmesan shavings to serve
- Good handful fresh parsley, chopped
- Get all your ingredients ready. Heat the olive oil and half the butter in a wide, non-stick pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Stir in the saffron until it begins to release its colour, then add the rice. Stir for 1 minute to coat in the butter, then pour in the wine and bubble until absorbed.
- Meanwhile, put the vegetable or chicken stock in a small saucepan and keep at a low simmer. Add a ladleful to the rice, stirring until absorbed. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes. You might not need all the stock.
- Stir in the remaining butter, cover with the lid and set aside for 2 minutes.
- To serve, stir in the grated Parmesan, chopped parsley and some seasoning to taste. Divide the risotto between shallow bowls or plates, top with some Parmesan shavings and serve immediately.
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