Syrnyk
Risotto alla Milanese
Finely chop the onion and measure out all your ingredients. Heat the chicken broth in a separate pot.
Ingredients:
Sauté the Onion
Melt butter in a large pan over medium heat. Add chopped onion and cook until soft and translucent.
Toast the Rice
Stir in the rice, coating it with butter for a few minutes until the edges look translucent. Add saffron in this step.
Add Broth Gradually
Pour in the warm broth ladle by ladle, stirring continuously until the rice absorbs the liquid. Cook until creamy, about 18-20 minutes.
Finish and Serve
Stir in grated Parmesan cheese, mixing until creamy. Adjust seasoning before serving.
Enjoy!
Serve the risotto hot, topped with Parmesan. Garnish with extra saffron strands for visual appeal. It can be stored in the fridge for 2 days; reheat gently with a splash of broth.
Nutrition Facts
| Total Fat9grams | 14.0% |
| Saturated Fat4grams | 18.0% |
| Cholesterol20mg | |
| Sodium300mg | 13.0% |
| Total Carbohydrates47grams | 16.0% |
| Fibers1grams | 3.0% |
| Protein7grams | |
| Vitamin A100mcg | 13.0% |
| Calcium100mg | 10.0% |
| Iron1mg | 8.0% |
| Magnesium12mg | 3.0% |
| Phosphorus90mg | 13.0% |
| Potassium125mg | 3.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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