Saffron risotto (Risotto alla milanese)

Preparation

1. STEP 1 OF 8

   Heat the ready-made broth and keep it warm.

2. STEP 2 OF 8

   In a saucepan heat the oil with half of the butter. Add the freeze-dried onion and let it rehydrate briefly in the hot mixture.

3. STEP 3 OF 8

   Add the rice and toast it for 2 minutes, stirring until the grains become slightly translucent.

4. STEP 4 OF 8

   Begin cooking by adding a ladle of hot broth at a time, stirring constantly.

5. STEP 5 OF 8

   Halfway through cooking dissolve the saffron in a little hot broth and add it to the rice. You will see it acquire the typical golden color and unmistakable aroma.

6. STEP 6 OF 8

   Continue cooking, adding broth until the rice is al dente (about 16-18 minutes).

7. STEP 7 OF 8

   Remove from the heat, stir in the remaining butter and the grated Parmigiano Reggiano. Stir vigorously to achieve the characteristic creaminess.

8. STEP 8 OF 8

   Let it rest covered for one minute and serve immediately, accompanied by a good red wine.

Suggestions

• Saucepan (or wide pot)

• Ladle

• Wooden spoon or spatula

• Cheese grater

• Wine pairing

General Information

Analysis

Macronutrients (100 gr)