Photograph of the finished Risotto alla milanese

Italy · Cơm risotto nhụy nghệ tây

Risotto alla milanese

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 11.3 oz
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Onion Onion 1.2
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Grated cheese Grated cheese 3.5 oz
  • Photograph of White wine White wine ⅔ cup
  • Photograph of Vegetable broth Vegetable broth 6 cups
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Soak saffron stigmas in a little warm vegetable broth for 10 minutes to extract the yellow color.
  2. 2 Sauté chopped onions with unsalted butter for 5 minutes until softened, but not browned.
  3. 3 Add the Arborio rice and stir for 2 minutes until the grains are brown, then drizzle with white wine and let it evaporate.
  4. 4 Pour hot vegetable broth over the rice, ladleful by ladle, stirring continuously for 18 minutes until cooked through.
  5. 5 Add the saffron water at the last minute, turn off the heat, then beat the cold butter and grated cheese until the risotto is smooth and glossy.

With an appliance

  • Microwave 40 min

    Replace step 4: put the rice and hot broth into a large bowl, cover loosely, and microwave at 800W for 15 minutes, stirring once at the 8th minute; reduce the cooking time to about 3 minutes and no longer need to add water continuously; the risotto will still be soft on the outside and slightly firm in the middle.

Start cooking