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Creamy Risotto Milanese with saffron and grated cheese.

Ingredients

• 1 cup long-grain rice
• 1 small onion, finely chopped
• 2 cups chicken stock
• 1/4 teaspoon saffron threads
• 2 tablespoons butter
• 1/4 cup dry white wine
• Salt and pepper to taste

Description

Risotto Milanese is a traditional Northern Italian dish made with Arborio rice, infused with fragrant saffron, and enriched with white wine, butter, and onions. It’s the perfect side or elegant main course.

Nutrition Facts

• Calories: 320 kcal
• Fat: 10g
• Carbs: 48g
• Protein: 6g

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Course: Dinner
• Cuisine: Italian
• Keywords: risotto milanese, saffron risotto, Italian rice dish, dinner recipe

Ingredients

• 1 cup long-grain rice
• 1 small onion, finely chopped
• 2 cups chicken stock
• 1/4 teaspoon saffron threads
• 2 tablespoons butter
• 1/4 cup dry white wine
• Salt and pepper to taste

Instructions

1. Heat butter in a pan over medium heat and sauté the onions until translucent.
2. Add the rice and stir to coat the grains with butter.
3. Pour in the white wine and cook until it is mostly evaporated.
4. Add saffron and gradually add hot chicken stock, stirring constantly.
5. Simmer for about 15 minutes, stirring occasionally, until rice is tender and creamy.
6. Season with salt and pepper, stir in a little more butter, and serve hot.

FAQs – Table of Contents

1. What is Risotto Milanese?
2. How long does it take to cook the rice?
3. Can I use a different type of rice?
4. Is saffron necessary?
5. Can I use vegetable stock instead?
6. How many servings does it make?
7. Can I reduce the butter?
8. Is it important to sauté the onions?
9. Can I add other vegetables or protein?
10. What can I serve it with?
11. Can I make it ahead of time?
12. Can I freeze leftovers?
13. Can I skip the wine?
14. Is it gluten-free?
15. Can I make it vegan?
16. Can I use a rice cooker?
17. How do I know the rice is done?
18. Can I double or halve the recipe?
19. Can I make it spicy?
20. Can I use brown rice?
21. Can I garnish with herbs?
22. Can I replace white wine?
23. How to prevent sticking?
24. Can I skip the butter?
25. Is there a low-sodium version?
26. Can I add raisins or nuts?
27. Can I use a pressure cooker?
28. Can I use homemade stock?
29. Can I reheat in the microwave?
30. Can I use ghee?
31. Can I use other spices?

Frequently Asked Questions

1. What is Risotto Milanese?
   Risotto Milanese is a traditional Italian dish made with creamy saffron-infused rice cooked with onions, white wine, and stock, finished with butter.
2. How long does it take to cook the rice?
   About 15 minutes of simmering after adding stock, until liquid is absorbed and rice is tender.
3. Can I use a different type of rice?
   You can, but texture and cooking time vary. Long-grain or Arborio rice is recommended for creaminess.
4. Is saffron necessary?
   Saffron gives unique flavor and color; you may omit or substitute turmeric for color but flavor differs.
5. Can I use vegetable stock instead?
   Yes, vegetable stock works as a vegetarian alternative.
6. How many servings does it make?
   About 4 servings as a side dish.
7. Can I reduce the butter?
   Yes, reduce or replace with olive oil for a lighter dish.
8. Is it important to sauté the onions?
   Yes, it builds flavor, though you can skip if necessary.
9. Can I add other vegetables or protein?
   Absolutely—try adding peas, mushrooms, chicken, shrimp, or vegetables toward the end of cooking.
10. What can I serve it with?
    Pairs well with grilled meats, roasted vegetables, or as a standalone hearty meal.
11. Can I make it ahead of time?
    Best served fresh; if making ahead, reheat gently with extra stock to restore creaminess.
12. Can I freeze leftovers?
    Not recommended, as freezing can affect texture.
13. Can I skip the wine?
    Yes, substitute extra stock or water.
14. Is it gluten-free?
    Yes, if using gluten-free stock or homemade stock without gluten-containing additives.
15. Can I make it vegan?
    Yes, use vegan butter and vegetable stock.
16. Can I use a rice cooker?
    Yes, follow your cooker’s ratios and add saffron and stock gradually if possible.
17. How do I know the rice is done?
    Taste for tenderness and ensure most liquid is absorbed but risotto should remain creamy.
18. Can I double or halve the recipe?
    Yes, scale ingredients and adjust stock volume and cooking time accordingly.
19. Can I make it spicy?
    Add a pinch of cayenne or chili flakes toward the end for a spicy twist.
20. Can I use brown rice?
    Yes, but it requires longer cooking time and more stock.
21. Can I garnish with herbs?
    Yes—parsley, chives, or thyme complement the flavors.
22. Can I replace white wine?
    Use extra stock or a splash of lemon juice for acidity.
23. How to prevent sticking?
    Stir regularly and use a non-stick pan or sufficient butter/oil.
24. Can I skip the butter?
    Use olive oil or vegan butter as substitutes.
25. Is there a low-sodium version?
    Use low-sodium stock and limit added salt.
26. Can I add raisins or nuts?
    Yes, stir in near the end for extra texture and flavor contrast.
27. Can I use a pressure cooker?
    Yes, adjust liquid and time per your model’s guidelines.
28. Can I use homemade stock?
    Yes—taste and adjust seasoning accordingly.
29. Can I reheat in the microwave?
    Yes, cover loosely and add a splash of stock to maintain creaminess.
30. Can I use ghee?
    Yes, ghee adds a nutty richness.
31. Can I use other spices?
    Try additions like thyme, cumin, or smoked paprika for variation.