Risotto Milanese

12 Reviews
100% would make this recipe again

Rice cooked in beef broth, with onions, saffron, and Parmesan.

Often served as accompaniment to «ossobuco», the famous «Milan-Style Risotto» is commonly called also «Risotto Giallo» or yellow risotto, because of the golden colour of the saffron.

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Preparation : 5 min Cooking : 20 min
210 calories/serving

Ingredients

1/2 onions, finely chopped 100 g
1 cup beef broth, or chicken 250 mL
1/2 tbsp butter, unsalted 7 g
1/2 tbsp olive oil 8 mL
1/2 cup arborio rice 100 g
1 pinch saffron powder 0.1 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as side dish.

Method

  1. Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  2. Melt the oil and butter in a saucepan. Add the onion then sauté 2-3 min, until it becomes translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring, then add the saffron.
  3. Cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the grated Parmesan cheese, then let the risotto stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste, then serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

210

Fat

5 g

8 %

Saturated 2.1 g
+ Trans 0.1 g

11 %

Cholesterol

10 mg

Sodium

50 mg

2 %

Carbohydrate

38 g

13 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

37 g

Protein

4 g

Vitamin A

2 %

Vitamin C

5 %

Calcium

5 %

Iron

3 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
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Reviews

12 Reviews (11 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Side dishes | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Somewhere in there shouldn't it say to add the broth to the risotto? I added it a bit at a time, and it really was fabulous. The broth I used was very salty so I ended up skipping hte parmesan which would've added more salt. Even my very picky sons asked for more, and my husband who hates risotto said it was "actually pretty good."

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