Risotto alla Milanese

Name: Risotto alla Milanese
Ingredients: 1 cup Arborio rice; 4 cups chicken broth; 1 cup white wine; 2 tbsp butter; 1 small onion; 2 cloves garlic; 1/2 tsp saffron threads; 1/2 cup grated Parmesan cheese; 0.5 tsp salt; 0.5 tsp black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesquickMealonePotlowSodium

Nutrition (per serving)

850Calories

85 gProtein

60 gCarbs

30 gFat

8 gSugar

900 mgSalt

Ingredients

1 cup Arborio rice
4 cups chicken broth
1 cup white wine
2 tbsp butter
1 small onion
2 cloves garlic
1/2 tsp saffron threads
1/2 cup grated Parmesan cheese
0.5 tsp salt
0.5 tsp black pepper

Method

Heat the chicken broth in a separate pot and keep warm, then melt butter in a large saucepan over medium heat.
Add onion and cook stirring occasionally until translucent, 3–4 minutes, then add garlic and cook for 1 minute, stirring constantly, until fragrant.
Add Arborio rice and cook for 1–2 minutes, stirring constantly, until the rice is coated in butter and slightly toasted.
Add white wine and cook until the liquid is almost completely absorbed, stirring constantly, 2–3 minutes.
Add 1/2 cup of the warm broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed, then repeat this process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more, until the rice is cooked and creamy, 20–25 minutes.
Stir in saffron threads and cook for 1 minute, until the rice is yellow and fragrant, then stir in Parmesan cheese and cook until melted and creamy.
Season with salt and pepper to taste, then serve hot, garnished with fresh parsley or thyme.
Let it rest for 2 minutes before serving, to allow the creaminess to set.
Serve with additional Parmesan cheese and a drizzle of extra virgin olive oil, if desired.