Milanese Saffron Risotto
A luxurious saffron risotto recipe that pairs arborio rice with a decadent saffron-infused cream sauce.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 408 kcal
In a small bowl, combine saffron with warm broth.
In a pan, melt ¼ cup of butter and add chopped onion. Cook over medium-low heat until lightly golden.
Add the rice and mix well to combine.
Blend with wine and cook over medium heat until it evaporates.
Add in the saffron and stir well to combine.
Continue cooking by adding a ladle or two of broth as needed.
When the rice is cooked, remove it from the heat and stir in butter and grated cheese.
Serve and enjoy.
- The rice is ready when "al dente," which means cooked, but still firm under the bite.
- Remember to toss well or stir the risotto after removing it from the heat. It is an important step for preparing a creamy risotto.
- Can also add extra saffron threads to the top of the dish for color.
- You can place saffron in a small bowl with lukewarm water, cover, and let it stand overnight.
- This way, the risotto will have more color. Be sure to chop the onion finely. You should not feel it under the bite.
Calories: 408kcal | Carbohydrates: 70g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1392mg | Potassium: 168mg | Fiber: 3g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 4mg
Keyword Milanese saffron risotto