Risotto Milanese

• arborio riceor carnaroli320g
• chicken brothkept warm1200ml
• saffron, steeped in broth1 pinch
• onion, finely chopped1 piece
• butterhalf for sautéing, half to finish60g
• white wine120ml
• parmesan, grated60g

Method

1. 1

   Warm chicken broth in a small pot and steep saffron threads in a ladleful.

2. 2

   Sauté finely chopped onion in butter over medium heat until translucent.

3. 3

   Add arborio rice and toast 1–2 minutes until edges turn translucent.

   The toast adds nuttiness — don't skip.

4. 4

   Deglaze with white wine and stir until almost absorbed.

5. 5

   Add warm broth one ladle at a time, stirring, until the rice is creamy and al dente (~18 min).

   Add the saffron broth toward the middle for even colour.

6. 6

   Off the heat, beat in cold butter and grated parmesan until glossy; rest 1 minute and serve.

   This is the mantecatura — non-negotiable.

Per serving

425

kcal

12g

protein

58g

carbs

14g

fat