Risotto alla Milanese (Saffron and Parmesan Risotto)
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Ingredients
- 320 g arborio risotto rice
- 1000 ml vegetable stock
- 1 tsp saffron strands
- 50 g butter
- 150 g onion, finely chopped
- 100 ml dry white wine
- 60 g parmesan, grated
Nutrition (per serving)
- Calories
- 474 kcal
- Protein
- 12.3 g
- Carbohydrate
- 67.4 g
- of which sugars
- 3.3 g
- Fat
- 15.6 g
- of which saturates
- 9.5 g
- Fibre
- 1.7 g
- Salt
- 2.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Warm the vegetable stock in a saucepan and add the saffron strands to infuse while you start the risotto.
- 2
Melt half the butter in a large, deep pan over a medium heat. Add the onion and cook for 5 minutes until soft.
- 3
Stir in the risotto rice and cook for 1 minute until the grains look glossy. Pour in the white wine and let it bubble away.
- 4
Add the warm saffron stock a ladleful at a time, stirring often and waiting for each ladleful to be absorbed before adding the next, for 18-20 minutes, until the rice is tender but still has a slight bite.
- 5
Stir in the remaining butter and the parmesan, then season and leave to sit for 1 minute before serving.
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