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Quick Risotto alla Milanese
75% authentic · Italian
A simplified version of the classic, this recipe uses pre-cooked broth and a slightly faster cooking method to achieve a delicious Risotto alla Milanese with less active stirring.
Ingredients
- Carnaroli or Arborio rice320g
- Shallot1 small
- Dry white wine80ml
- Hot chicken or vegetable broth1.2 liters
- Saffron threads0.1g
- Olive oil2 tbsp
- Butter40g
- Parmesan cheese, grated60g
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)1 tbsp
Steps
- 1
Steep saffron threads in a little warm broth.
- 2
Finely chop the shallot. Heat olive oil and half the butter in a large saucepan over medium heat. Sauté the shallot until softened, about 3-4 minutes.
- 3
Add the rice and toast for 1 minute, stirring constantly.
- 4
Pour in the white wine and cook until evaporated.
- 5
Add the saffron-infused broth and about half of the hot broth. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for about 10 minutes.
- 6
Gradually add the remaining hot broth, stirring more frequently, until the rice is cooked through and creamy, about 8-10 more minutes.
- 7
Remove from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper. Let rest for 1 minute.
- 8
Serve immediately, garnished with chopped parsley.
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