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Principiante
French
Classic French Omelette
Fuente: Chef
10 min1300 kcal
VegetarianoSin glutenBajo en carbohidratos+1
Risotto alla Milanese
Creamy saffron risotto stirred ladle by ladle to coax the starch out of the rice — golden, glossy and rich.
Fuente
Receta de Lombard kitchens · 👨🍳 Chef
Los nombres de cocineros y creadores aparecen únicamente como crédito de la fuente. More Recipes Please es independiente y no está afiliada, respaldada ni patrocinada por ellos.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 45 min🍽 4 porciones🔥 480 kcal🇮🇹 Italia
VegetarianoSin gluten
Pasos
Steep the saffron in a little warm stock and keep the rest of the stock hot on the stove.
Soften the onion in butter, then add the rice and toast it until the edges turn translucent.
Pour in the wine and stir until it's absorbed.
Add hot stock one ladle at a time, stirring constantly and only adding more once the last is absorbed.
Stir in the saffron stock partway through so the rice turns a deep gold.
When the rice is creamy but still al dente, beat in cold butter and Parmesan off the heat for the final gloss (mantecatura).
💡 Consejos
- Keep the stock hot so the rice never stops cooking.
- Constant stirring is what releases the starch that makes it creamy.
- The final butter-and-cheese beating off the heat is the secret to the sheen.
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