Risotto milanese recipe

  • Serves 4
  • 15mins to prepare and 25mins to cook
  • 375 calories / serving
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Heat the stock in a saucepan with the saffron and keep on a low heat as you are making the risotto. On another hob, melt the butter in a heavy-based saucepan over a low heat. Add the onion and sweat until they are soft and translucent.

Add the rice and stir for a few minutes until the grains are coated with the butter and beginning to turn opaque. Next add the white wine and stir constantly until it has been absorbed by the rice.

Turn the heat up to medium temperature and begin adding the hot stock a ladleful at a time, stirring continuously. Continue until all the stock is absorbed, this should take about 25 minutes.

When the rice is cooked, remove from the heat and stir in the parmesan and season to taste. 

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  • Ingredients

  • 750ml (1¼ pints) chicken stock, hot
  • 2 pinches saffron
  • 60g (2 1/2oz) unsalted butter
  • 1 onion, finely diced
  • 160g amborrio rice
  • 200ml dry white wine
  • 60g finely grated parmesan
  • black pepper, to season
  • Energy 1560kj 375kcal 19%
  • Fat 18g 26%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 36.7g Protein 9.4g Fibre 0.7g


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