Main course
Risotto alla Milanese
A dish featuring saffron, cooked by gradual stock addition and finished with cold butter and Parmesan to a flowing creamy wave.
40 min cooking time4 servings7 ingredients
What you’ll need
- Arborio rice: 320 g
- vegetable stock: 1100 ml
- onion: 80 g
- dry white wine: 120 ml
- saffron: 0.2 g
- butter: 60 g
- Parmesan: 80 g
How to make it
- Bring the stock to a gentle simmer and keep hot. Steep the saffron in 100 ml stock for 10 minutes. Dice the onion to 3-4 mm.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
