Risotto Milanese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice, (risotto rice)
- 1 tablespoon butter
- 1 onion (s)
- 150 ml white wine
- 1 liter beef broth or beef stock
- 100 ml whipped cream, fresh
- 30 g butter
- 30 g parmesan cheese
- salt
- pepper
- 0.5 tablespoon ½ saffron threads
Print Recipe
Pin Recipe Instructions
- Put the rice in a bowl and wash with fresh water until it runs clear.
- Heat the butter in a saucepan, finely dice the onions and fry in them. Let the rice fry briefly. Pour in the white wine and let it simmer over a low heat, stirring constantly.
- Bring the beef stock to the boil and add the saffron. Pour about a third of the hot stock onto the rice and reduce while stirring until the rice grains have almost completely absorbed the liquid. Repeat the process two more times with the rest of the broth. It is important that the stock is always poured hot to the rice.
- Before the end, add the cream and let it cook a little more. Add butter and parmesan, stir until smooth and do not allow to boil any more.
- Season to taste with salt and pepper.
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