Saffron risotto, Monte Monaco style
Olivo
4 servings
10 minutes
25 minutes
560
Italian
Main course
Risotto alla Milanese is a northern Italian classic. This version focuses on clear technique and good rice.
With osso buco or chicken, or on its own as a celebratory dinner.
A classic saffron risotto where rice, stock, butter and Parmesan create a rich, creamy texture.
Ainekset
- 400 ml risotto rice
- 1 l vegetable or chicken stock
- 1 small onion
- 100 ml white wine
- 2 tbsp olive oil
- 50 g butter
- 100 ml grated Parmesan
- 0.5 g saffron
- Salt
- Black pepper
Valmistusohje
- Keep the stock warm and soak the saffron in a little hot stock.
- Gently soften the onion in olive oil.
- Add the rice and stir for a couple of minutes.
- Add the wine and let it absorb.
- Add the stock a little at a time until the rice is al dente.
- Stir in the saffron stock towards the end.
- Finish with butter and Parmesan.
