Italian
Risotto alla milanese
A neutral placeholder is used until the recipe has its own finished photo.
Italian
ItalyRisotto alla milanese
Creamy Milanese risotto where butter, saffron, hot stock, and Parmigiano Reggiano are worked in gradually until the rice is glossy, fluid, and still slightly firm.
Ingredients
Pull out and measure what you need before you start cooking.
- 320 g Carnaroli or Arborio rice
- 1 small yellow onion, very finely chopped
- 40 g butter, plus extra for finishing
- 1 dl dry white wine
- 1 l hot beef stock
- 1 sachet saffron or 0.5 g saffron threads
- 50 g finely grated Parmigiano Reggiano
- Salt if needed
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Keep the stock hot in a saucepan. Dissolve the saffron in a small splash of hot stock.
- 2
Soften the onion gently in half the butter without letting it colour.
- 3
Add the rice and toast it briefly until the grains look glossy.
- 4
Pour in the wine and let it reduce almost completely.
- 5
Add the hot stock a little at a time while stirring. Pour in more whenever the previous addition has been absorbed.
- 6
When the rice is about halfway cooked, stir in the saffron with its stock.
- 7
Continue until the rice is al dente and the consistency is loose and creamy.
- 8
Take the pan off the heat and finish with the remaining butter and Parmigiano. Serve immediately.
Serving profile
At a glance
8 ingredients and 8 steps from prep to serving.
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Tags
Source
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Recipe source: Traditionell risotto alla milanese verifierad mot GialloZafferano. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av risotto alla milanese.
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