Saffron Risotto (Risotto alla Milanese)

Name: Saffron Risotto (Risotto alla Milanese)
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 1/4 cups Roma rice (about 250 grams); 4 1/4 cups water (1 liter); 1/2 onion; 1 tablespoon white wine; 2 bouillon cubes (1 chicken, 1 vegetable); 1 drizzle of olive oil; as needed Butter,; Saffron powder; Grated Grana Padano cheese

Isa Love 11 @cook_27449906

Saffron Risotto (Risotto alla Milanese)

Isa Love 11 @cook_27449906

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Ingredients

30 minutes

Serves 2 servings

1 1/4 cupsRoma rice (about 250 grams)
4 1/4 cupswater (1 liter)
1/2onion
1 tablespoonwhite wine
2bouillon cubes (1 chicken, 1 vegetable)
1drizzle of olive oil
as neededButter,
Saffron powder
Grated Grana Padano cheese

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Steps

30 minutes

1

Slice half an onion and sauté it in hot olive oil and melted butter. Once the onion is golden, add the rice and toast it.
2

In a small pot, heat 4 1/4 cups water (1 liter) with 2 bouillon cubes (1 chicken and 1 vegetable). Once hot, add the broth to the toasted rice.
3

Let the rice cook and thicken for about 15 minutes. Add 1 tablespoon of white wine, a bit of grated cheese, and finally stir in the saffron. If you like, you can also add some chopped parsley at the end.