Description
A classic Italian risotto with saffron, known for its creamy texture and rich flavor.
Ingredients
Scale
- 320g Arborio rice
- 1L vegetable broth
- 1 small onion, finely chopped
- 50g butter
- 1/2 glass dry white wine
- 1g saffron threads
- 50g grated Parmesan cheese
- Salt to taste
Instructions
- Heat the broth in a pot and keep it warm.
- Melt half the butter in a large pan and sauté the onion until soft.
- Add the rice and toast it for a minute.
- Pour in the wine and let it evaporate.
- Add a ladle of broth and stir. Continue adding broth as it absorbs.
- Dissolve the saffron in a little broth and add it to the rice.
- Cook until the rice is al dente, about 18 minutes.
- Remove from heat, stir in the remaining butter and Parmesan.
- Let it rest for a minute before serving.
Notes
- Use high-quality saffron for the best flavor.
- Stir constantly to achieve a creamy texture.
- Serve immediately for the best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: risotto, Milanese, Italian, saffron, vegetarian