Usuba
Milanese Risotto with Saffron
Creamy risotto with delicate saffron aroma and buttery Parmesan flavor. A classic Italian dish made with Arborio rice, prepared in the traditional way with gradual addition of hot broth.
- Total
- 60 min
- Standard serving
- 648.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Heat the chicken broth with saffron in a saucepan over medium heat.
- 2
Step 2
Melt the butter in a pan over medium heat. Fry the finely chopped onion until transparent, about 4 minutes.
Add arborio rice and, stirring, fry it for about 4 more minutes.
Pour in the dry white wine and cook for a couple of minutes to evaporate the alcohol.
Add 0.5 cup of hot saffron broth and cook, stirring constantly, until the liquid is completely absorbed by the rice.
Continue adding broth in portions of 0.5 cup, waiting for each portion to be completely absorbed before the next. The process will take about 16 minutes until the rice becomes soft and creamy.
- 3
Step 3
Add grated Parmesan and stir. Season with salt and black pepper to taste.
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