Risotto Alla Milanese Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Short grain rice500 Gram
 Butter100 Gram
 Onion1 , finely chopped
 Grated cheese100 Gram (1 Cup)
 Saffron strands5 , soaked in 2 tablespoon milk
 Red wine1⁄2 Cup (8 tbs)
 Salt1 Teaspoon (Leveled), mixed with meat stock
 Meat stock5 Cup (80 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3254 Calories from Fat 997

% Daily Value*

Total Fat 114 g174.7%

Saturated Fat 69.8 g349.2%

Trans Fat 0 g

Cholesterol 303 mg101%

Sodium 5089.3 mg212.1%

Total Carbohydrates 431 g143.5%

Dietary Fiber 16.3 g65.3%

Sugars 13.2 g

Protein 97 g194.1%

Vitamin A 58.9% Vitamin C 16.9%

Calcium 127.6% Iron 142.3%

*Based on a 2000 Calorie diet

Directions

1. Melt half the butter in a pan. Fry onion till transparent. Add wine (if using). Stir in rice and fry until almost brown.
2. Add 1 cup stock, stir and cook until the liquid has been absorbed, then add another cup hot stock. Continue cooking this way until all the stock is absorbed stirring constantly.
3. When rice is done, add saffron, mix well to give colour to the rice. Remove from heat and pour melted butter. Add cheese, mix with two forks. Cover the pan and let risotto settle for 2 minutes and serve hot.
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