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Risotto Alla Milanese

A creamy, golden risotto with savory broth and saffron, perfect for cold evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 1 teaspoon saffron threads
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Large ladle
  • Serving dish

Method
 

  1. In a saucepan, heat the chicken or vegetable broth over low heat.
  2. In a large saucepan, melt the butter with olive oil over medium heat.
  3. Add the finely chopped onion and cook until translucent, about 3-4 minutes.
  4. Stir in the Arborio rice and cook for about 2 minutes until slightly translucent.
  5. Add the white wine and stir until absorbed.
  6. Add a ladle of warm broth to the rice, stirring frequently until absorbed.
  7. After about 15 minutes, stir in the saffron threads.
  8. Once the rice is al dente, remove it from heat and stir in the Parmesan cheese.

Notes

Be patient while adding the broth; rushing this process can lead to unevenly cooked risotto.