This rich dish, which originates from Milan, is just perfect for vegetarians with its mix of saffron and wine with arborio rice.
Nutritional info per serving
Calories 534 Kcals
Fat21.7g (11.2g saturated)
Protein 13.9g
Carbohydrates 69.4g (3.9g sugars)
Salt.9g
INGREDIENTS
1 tbsp oil
50g butter
1 onion, finely sliced
½ tsp saffron strands
300g arborio or carnaroli dish rice
150ml dry vino
1 cubic decimetre recent vegetable or stock
75g feeder cheese, grated, and additional cheese shavings to serve
Good handful recent parsley, chopped
METHOD
01.Get all of your ingredients prepared. Heat the oil and [*fr1] the butter during a wide, non-stick pan over a medium heat. Add the onion and cook, stirring, for five minutes, till softened. Stir within the saffron till it begins to unleash its color, then add the rice. Stir for one minute to coat within the butter, then pour within the wine and bubble till absorbed.
02.Meanwhile, place the vegetable or stock during a little cooking pan and keep at an occasional simmer. Add a ladleful to the rice, stirring till absorbed. Continue adding the stock – one ladleful at a time, stirring oft and ensuring it's absorbed before adding ensuing ladleful – till the rice is hard. this can take concerning twenty minutes. you may not want all the stock.
03.Stir within the remaining butter, cowl with the lid and put aside for two minutes.
04.To serve, stir within the grated cheese, sliced parsley and a few seasoning to style. Divide the dish between shallow bowls or plates, prime with some cheese shavings and serve at once.
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| Risotto alla Milanese |
Nutritional info per serving
Calories 534 Kcals
Fat21.7g (11.2g saturated)
Protein 13.9g
Carbohydrates 69.4g (3.9g sugars)
Salt.9g
INGREDIENTS
1 tbsp oil
50g butter
1 onion, finely sliced
½ tsp saffron strands
300g arborio or carnaroli dish rice
150ml dry vino
1 cubic decimetre recent vegetable or stock
75g feeder cheese, grated, and additional cheese shavings to serve
Good handful recent parsley, chopped
METHOD
01.Get all of your ingredients prepared. Heat the oil and [*fr1] the butter during a wide, non-stick pan over a medium heat. Add the onion and cook, stirring, for five minutes, till softened. Stir within the saffron till it begins to unleash its color, then add the rice. Stir for one minute to coat within the butter, then pour within the wine and bubble till absorbed.
02.Meanwhile, place the vegetable or stock during a little cooking pan and keep at an occasional simmer. Add a ladleful to the rice, stirring till absorbed. Continue adding the stock – one ladleful at a time, stirring oft and ensuring it's absorbed before adding ensuing ladleful – till the rice is hard. this can take concerning twenty minutes. you may not want all the stock.
03.Stir within the remaining butter, cowl with the lid and put aside for two minutes.
04.To serve, stir within the grated cheese, sliced parsley and a few seasoning to style. Divide the dish between shallow bowls or plates, prime with some cheese shavings and serve at once.
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