Risotto Milanese
There's no need to throw the contents of the fridge at this very simple risotto - let the saffron flavour shine
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 minutes
- Bring the stock to a bare simmer.
- Melt half the butter in a pan then cook the onion gently until softened but not coloured (about 5 minutes). Add the rice and stir, then add the wine. Let it evaporate completely then add the saffron. Pour in the stock, a ladleful or 2 at a time, stirring and scraping the rice from the bottom of the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful.
- This should take about 15-17 minutes. The risotto is ready when the grains are soft, but still al dente. Beat in the remaining butter and some seasoning, then beat in the parmesan. Scatter with parmesan shavings.
Per serving
607 kcalories, protein 16.2g, carbohydrate 6.6g, fat 30.5 g, saturated fat 17.8g, fibre 1.8g, salt 3.74 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/168614/
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 minutes
Ingredients
Per serving
607 kcalories, protein 16.2g, carbohydrate 6.6g, fat 30.5 g, saturated fat 17.8g, fibre 1.8g, salt 3.74 g
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