Main Course

Risotto Alla Milanese

Name: Risotto Alla Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 30 g unsalted butter; 1 stk. yellow onion finely chopped; 320 g arborio rice; 120 ml dry white wine; 1 l chicken or vegetable broth warm; 0,5 tsk. saffron threads steeped in 2 tablespoons warm broth; 60 g grated parmesan cheese; 30 g unsalted butter cold, cut into cubes; 1 knivspids salt; 1 knivspids black pepper freshly ground

This classic Italian risotto gets its vibrant color and distinct flavor from saffron. Arborio rice is slowly cooked with broth and white wine, creating a creamy and comforting dish. Finished with butter and Parmesan, it's a rich and satisfying main course.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 492 kcal

Allergenoplysninger: kan indeholde mælk og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

base

30 gunsalted butter
1 stk.yellow onion, finely chopped
320 garborio rice
120 mldry white wine
1 lchicken or vegetable broth, warm
0,5 tsk.saffron threads, steeped in 2 tablespoons warm broth

finishing

60 ggrated parmesan cheese
30 gunsalted butter, cold, cut into cubes

seasoning

1 knivspidssalt
1 knivspidsblack pepper, freshly ground

Udstyr

ladle · large pot · wooden spoon

Fremgangsmåde

Trin for trin

1
Melt the base butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the yellow onion and cook until softened and translucent, about 5-7 minutes. Do not let it brown.
Ca. 6 min.
3
Add the arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.
Ca. 2 min.
Kokkens note: This step is called 'toasting' the rice and helps it absorb liquid evenly.
4
Pour in the dry white wine and stir until it is completely absorbed by the rice.
Ca. 2 min.
5
Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
Ca. 15 min.
Kokkens note: Maintaining warm broth helps keep the cooking process consistent.
6
After about 15 minutes of adding broth, stir in the steeped saffron threads and their liquid.
Ca. 1 min.
7
Continue adding broth, one ladleful at a time, and stirring, until the rice is creamy and al dente, about 25-30 minutes total. The risotto should still be a bit loose.
Ca. 10 min.
Kokkens note: Taste the rice regularly to check for doneness; it should be tender but still have a slight bite.
8
Remove the pot from the heat. Stir in the finishing butter and the grated parmesan cheese.
Ca. 1 min.
9
Season with salt and black pepper to taste.
10
Cover the pot and let the risotto rest for 5 minutes before serving.
Ca. 5 min.
Kokkens note: This resting period allows the flavors to meld and the risotto to become even creamier.

Pr. portion

Næringsindhold

65%Score

Kalorier: 492,1kcal
Protein: 12,5g
Kulhydrat: 66,6g
Fedt: 17,5g
Kostfibre: 1,3g
Sukker: 2,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover risotto in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop with a splash of broth or water until warmed through, stirring constantly.