Rice & pasta
Milanese Saffron Risotto
Creamy golden risotto with saffron and parmesan.
VegetarianGluten-free
Ingredients
- 320 g arborio or carnaroli rice
- 1 small onion
- 60 g butter
- 30 ml olive oil
- 100 ml dry white wine
- 800 g hot vegetable broth
- 1 packet saffron threads
- 80 g grated Parmesan
- Salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Chop the onion 5 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and 30 g butter and sauté 5 min/120°C/speed 1.
- Add the rice and toast 2 min/100°C/speed 1 without the measuring cup.
- Add the white wine and cook 2 min/100°C/reverse/spoon speed without the measuring cup.
- Fit the butterfly whisk, add the hot broth and saffron and cook 16 min/100°C/reverse/spoon speed.
- Remove the butterfly whisk, add the rest of the butter and the Parmesan and mix 30 sec/reverse/spoon speed.
- Adjust the salt and let rest, covered, 2 minutes before serving.
Tips
- The broth should always be very hot so the cooking doesn't stall.
- Serve the risotto al dente and creamy, never dry.
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