Tested till perfect Risotto Milanese
Risotto Milanese
Photography by Matthew Kimura

Risotto Milanese

Saffron is a key ingredient in this classic from Italy. Though beef stock is traditionally used, we preferred the risotto's colour using chicken stock. This makes six side dishes, or four if you want leftovers to turn into Risotto Balls.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

    1/2 cup (125 mL) dry white_wine
    1/2 tsp (2 mL) saffron threads, crumbled
    3 cups (750 mL) sodium-reduced chicken stock
    1/4 cup (50 mL) butter
    1 onion, chopped
    1/4 tsp (1 mL) each salt and pepper
    2 cups (500 mL) Arborio_rice
    1/2 cup (125 mL) grated Parmesan cheese
    2 tbsp (25 mL) chopped fresh parsley
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Preparation

Stir wine with saffron; let stand for at least 10 or up to 20 minutes.

In saucepan, bring stock with 3 cups (750 mL) water to simmer; keep warm.

In large skillet, melt 2 tbsp (25 mL) of the butter over medium heat; fry onion, salt and pepper, stirring occasionally, until translucent, about 5 minutes. Stir in rice until coated.

Stir in saffron mixture; cook, stirring, until no liquid remains. Reduce heat to medium-low. Stir in warm stock, 1/2 cup (125 mL) at a time and adding more stock when completely absorbed, until rice is creamy and tender, about 20 minutes.

Stir in remaining butter, half of the cheese and the parsley. Sprinkle with remaining cheese.

Nutritional Information Per serving: about

cal 364 pro 9g total fat 11g sat. fat 6g
carb 56g fibre 1g chol 28mg sodium 584mg

% RDI:

calcium 10 iron 5 vit A 9 vit C 3
folate 4
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