Risotto alla Milanese

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40min

•

Easy

Risotto a la Milanese is a classic: very simple and beautifully yellow in color due to the saffron in it. Discover my recipe!

Risotto a la Milanese is a classic: very simple and beautifully yellow in color due to the saffron in it. Discover my recipe!
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Ingredients

What do you need?
Quantity: 4p

250 g Carnaroli rice
1 tsp saffron threads
1 tsp saffron powder
3 tbsp olive oil
1 large onion
2 cloves of garlic
1 l poultry broth
15 cl white vermouth
80 g grated Parmesan
50 g butter
Pepper and salt

250 g Carnaroli rice
1 tsp saffron threads
1 tsp saffron powder
3 tbsp olive oil
1 large onion
2 cloves of garlic
1 l poultry broth
15 cl white vermouth
80 g grated Parmesan
50 g butter
Pepper and salt

Preparation method

How do you make this?

Heat the broth. Pour the oil into a cast-iron pot or pan and add finely chopped onion and garlic. Sauté until translucent and add the rice, mix well and sauté for about 3 minutes.

Deglaze with the vermouth, season with pepper and salt, and add saffron. Now add a ladle of broth to the rice each time, stirring until completely absorbed, then add the next ladle, repeating until the broth is completely used up.

Stir in the cheese and butter at the end, serve immediately.

Tips

For risotto it is best to use carnaroli, arborio or round rice. With the leftovers of the risotto you can make a delicious aperitif: Arancini!

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.