Risotto Alla Milanese
Carnaroli rice and saffron threads create a creamy, colorful, fragrant, and flavorful risotto.
Ingredients
- 7 cups low-sodium stock, (beef, chicken, vegetable, duck)
- 1 teaspoon saffron threads
- 1 tablespoon excellent-quality extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup shallots, small dice
- 2 garlic cloves, finely minced or grated on a zester
- 2 cups carnaroli rice, or Arborio
- 1 cup Parmesan Reggiano, grated
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
- Heat the stock over medium-high heat until very warm, but not boiling. Maintain the heat. Remove ½ cup of the stock to a small bowl, add the saffron and stir. Set aside.
- In a sauce pot or Dutch oven, heat the oil with 1 tablespoon of the butter over medium heat.
- Add the shallots and stir to coat. Stir frequently for about 2 minutes, or until just beginning to soften. If the shallots are beginning to brown, turn the heat down.
- Add the garlic and stir for about 30 seconds.
- Add the rice and stir until the grains begin to turn opaque and smell nutty, toasty, and beautifully fragrant.
- Using a ladle (or a 1 cup metal measuring cup), add the stock, one ladleful at a time. Stir the ingredients until the stock has been absorbed by the rice. Continue to ladle the stock and stir, until the rice is al dente, but tender, and no longer “dry’ in the center of the grains. The length of cooking time for your risotto depends on your heat source. If you happen to run out of stock, you can use hot water or a quickly microwaved stock. Taste the risotto as needed to check for doneness as you are nearing the end of the cooking process.
- Once you have reached the perfect tenderness, remove the pot from the heat. Stir in the Parmesan, saffron-soaked liquid, and the remaining 2 tablespoons of butter.
- Stir gently to completely combine. Taste for salt and pepper and adjust as desired.
- Serve immediately.
Notes
Nutrition chart was calculated using low-sodium chicken stock, no additional salt, and ¼ teaspoon black pepper. The sodium content of the Parmesan cheese, plus low-sodium stock was ample salt for this dish. You may choose to calculate using the ingredients that you used in order to get more accurate numbers.
Nutrition Facts
Risotto Alla Milanese
Amount per Serving
Calories
356.11
% Daily Value*
Fat
11.58
g
18
%
Saturated Fat
6.1
g
38
%
Polyunsaturated Fat
0.55
g
Monounsaturated Fat
4.5
g
Cholesterol
24.28
mg
8
%
Sodium
395.15
mg
17
%
Potassium
48.34
mg
1
%
Carbohydrates
51.6
g
17
%
Fiber
0.91
g
4
%
Sugar
1.97
g
2
%
Protein
10.09
g
20
%
Vitamin C
1.01
mg
1
%
Calcium
173.92
mg
17
%
Iron
0.26
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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