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Risotto Milan-Style Recipe
|Chicken broth/Canned chicken broth||8 Cup (128 tbs)|
|Onion||1 Medium, finely chopped|
|Arborio rice||1⁄2 Cup (8 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Tablespoon (Additional)|
Serving size: Complete recipe
Calories 1473 Calories from Fat 728
% Daily Value*
Total Fat 83 g127.5%
Saturated Fat 51.9 g259.5%
Trans Fat 0 g
Cholesterol 226.4 mg
Sodium 6436.4 mg268.2%
Total Carbohydrates 108 g35.8%
Dietary Fiber 3.6 g14.4%
Sugars 25.4 g
Protein 41 g82.3%
Vitamin A 44.5% Vitamin C 28.8%
Calcium 95.4% Iron 10.5%
*Based on a 2000 Calorie diet
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is done, 15 to 20 minutes.
Rice should be tender but firm to the bite.
In a small bowl, dissolve saffron in a little hot broth and add to rice mixture.
Stir in 1/2 cup Parmesan cheese and 1 tablespoon butter.
Season with salt.
Place in a warm dish.