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By Kaylyn Elcock

Risotto Milanese

Name: Risotto Milanese
Cook time: 45 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3.5 cups unsalted chicken stock; 1 tbsp evoo; one yellow onion chopped; one cup uncooked arborio rice; 0.5 cups dry white wine; 0.25 tsp saffron threads; 0.5 cups Parmigiano-Reggiano cheese, finally grated; 1.5 tbsp unsalted butter; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper

7 steps

Cook:45min

Updated at: Wed, 16 Aug 2023 23:52:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories218.4 kcal (11%)

Total Fat7.2 g (10%)

Carbs29.3 g (11%)

Sugars1 g (1%)

Protein4.8 g (10%)

Sodium275.1 mg (14%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 ½ cupsunsalted chicken stock

1 Tbspevoo

1yellow onion

chopped

1 cuparborio rice

uncooked

½ cupsdry white wine

¼ tspsaffron threads

½ cupsParmigiano-Reggiano cheese

finally grated

1 ½ TbspUnsalted Butter

½ tspkosher salt

½ tspfreshly ground black pepper

Instructions

Step 1

Keep stock in a small saucepan over medium high until simmering. Reduce heat to low and cover to keep warm

Step 2

Heat oil in a medium saucepan or Dutch oven over medium. Add onion, cook, stirring often until tender and translucent but not browned, about 7 minutes

Step 3

Increase heat to medium high. Add rice and cook, stirring occasionally until toasted, about 2 minutes

Step 4

Add wine and saffron, cook, stirring often until liquid is almost completely evaporated about 3 minutes

Step 5

Add 1 cup of hot stock and cook, stirring constantly until liquid is almost absorbed

Step 6

Repeat procedure two times. Add up to remaining 1/2 cup stock and cook, stirring constantly until rice is Al dente. Total cooking time is about 22 minutes

Step 7

Remove from heat. Add cheese, butter, salt and pepper. Stir until fully Incorporated. Serve immediately