Risotto alla Milanese or Milan Style Rice (Vegetarian)
A vegetarian version of authentic Risotto Milanese which features saffron and Parmesan cheese.
Ingredients
- 1 oz butter
- 1 small onion (diced)
- 1 cup Carnaroli rice (or Arborio)
- ¼ cup white wine
- 3 cups beef stock (from marrow bones- vegetable broth for vegetarian option)
- ½ oz butter
- 1 pinch of saffron threads (or ground saffron)
- ⅛ tsp salt (Kosher or sea salt, as needed)
- ½ cup Parmigiano Reggiano cheese (grated)
Instructions
- Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown. Add the rice and stir for about 3 to 4 minutes, until translucent.
- Add the wine and stir well until it evaporates.
- Meanwhile, place the saffron into the heated stock. It will turn the stock a bright yellow color.
- Begin adding a cup of the heated stock to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.
- Remove from the heat and stir in the grated Parmigiano cheese and butter. Taste for salt, and add it as needed and serve hot.
Notes
- Use organic, high-quality ingredients for the best results.
Nutrition
Serving: 1 bowl | Calories: 348kcal | Carbohydrates: 42g | Protein: 14g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 410mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
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