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Milanese Risotto

Risotto Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 21 minutes
Energy: 249 kcal / serving

Instructions

  • 1.   Bring the chicken broth to a boil. Infuse the saffron threads in the broth. Heat the olive oil in a non-stick saucepan. Sauté the minced onion over low heat until golden. Add the rice and cook for 1 minute, stirring constantly, until it becomes translucent.
  • 2.   Pour in the white wine and stir until the liquid is absorbed. Add 2 ladles of broth, cook over low heat, stirring constantly, and continue to add the broth gradually, in small quantities, until the rice is tender: it should take about 20 minutes in total.
  • 3.   Remove from heat and stir in the sliced Parma ham, lemon zest, and Parmesan cheese. Season with pepper and mix well. Serve immediately.

Ingredients for servings

  • 60 g of Parma ham
  • 1 tablespoon of grated parmesan
  • 1 teaspoon of lemon zest
  • 210 g of Arborio rice
  • 1 pink onion
  • 75 cl of chicken broth
  • 1 teaspoon of olive oil
  • ½ saffron
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    249 kcal
    12 %
  • Fat
    4,63 g
    7 %
  • of which saturated
    1,56 g
    8 %
  • Carbohydrates
    41,94 g
    16 %
  • of which sugar
    0,47 g
    1 %
  • Protein
    9,37 g
    19 %
  • Fibers
    0,55 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.