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Milanese Risotto

Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 30 minutes
Energy: 319 kcal / serving

Instructions

  • 1.   Heat the broth and infuse the saffron threads in it.
  • 2.   Sauté the onions in oil until they are just golden, add the rice, and stir well.
  • 3.   When the rice is translucent, add the white wine and stir until it is absorbed. Then add a few ladles of broth.
  • 4.   Stir, and when the broth is absorbed, add the broth ladle by ladle, stirring constantly, waiting for the broth to be absorbed before adding more.
  • 5.   Add salt and pepper, and serve it when not all the broth is completely absorbed, so that it is creamy.
  • 6.   Sprinkle with Parmesan and stir.

Ingredients for servings

  • 1 tablespoon of sunflower oil
  • 250 g of rice
  • 1 chopped onion
  • 1 pinch of saffron
  • 1 chicken bouillon cube
  • 15 cl of dry white wine (optional)
  • 40 g of grated parmesan

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    319 kcal
    16 %
  • Fat
    7,41 g
    11 %
  • of which saturated
    2,74 g
    14 %
  • Carbohydrates
    49,34 g
    19 %
  • of which sugar
    0,3 g
    0 %
  • Protein
    7,98 g
    16 %
  • Fibers
    0,67 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.