Risotto alla Milanese
The golden classic from Milan. Creamy risotto with arborio rice, saffron, white wine, butter and Parmesan, stirred patiently until every grain is just right.
Method
Five steps · 35 minutesPrepare
Keep the stock hot in a pot. Stir the saffron into a little of the stock.
Toast the rice
Melt half of the butter and fry the onion gently for about 5 minutes, until soft. Add the rice and stir for 2 minutes, until the grains are shiny.
Add the wine
Pour in the wine and stir until it has cooked away.
Stir in the stock
Add the hot stock a ladle at a time, stirring often and waiting until it is almost absorbed before adding more. After about 10 minutes, add the saffron stock. Cook for 18–20 minutes in all, until the rice is creamy but still has a little bite.
Finish
Remove from the heat. Stir in the rest of the butter and the Parmesan, cover and rest for 2 minutes. Season with salt and serve straight away.
Our tips
The stock must be hot. Cold stock stops the cooking and makes the rice uneven.
A good risotto should flow slowly on the plate, not stand in a heap.
Carnaroli rice also works well and is a little more forgiving.
Check that your Parmesan and stock suit your diet. Traditional Parmesan contains animal rennet.
A lighter version
Fewer calories, same dishUse 20 g of butter instead of 60 g.
Use 40 g of Parmesan instead of 80 g.
Use 280 g of rice instead of 320 g, and serve with a salad.
With all the swaps, about 365 kcal per portion instead of about 510 kcal (estimate). The dish gets a little less rich.
- Energy
- about 510 kcal
- Protein
- about 13 g
- Fat
- about 18 g
- Carbohydrates
- about 65 g
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