Recipyx ES

Italy · Italian

Risotto alla Milanese

A creamy saffron rice risotto with classic butter-and-Parmesan and vegan dairy-free versions.

Golden saffron risotto served in a shallow bowl
Italy Italian 4 servings Prep 10 min Cook 30 min Total 40 min

Makes 4 servings of risotto.

Add broth gradually and stop when the rice is creamy but still has a little bite.

Servings

Customize this recipe

Servings

Version

Intolerance / Allergy

Servings: 4 · Version: Classic

Always check ingredient labels and cross-contamination warnings.

Classic

Creamy saffron risotto finished with butter and Parmesan.

Butter and Parmesan contain milk protein and lactose.

Version

  • Vegetarian

Free from

  • Gluten
  • Egg
  • Tree nuts
  • Peanuts
  • Soy
  • +4 more

Contains

  • Milk protein
  • Lactose

Ingredients

  • 320 g risotto rice
  • 900 ml warm vegetable broth
  • 0.2 g saffron threads
  • 80 g onion, finely chopped
  • 20 ml olive oil
  • 30 g butter Contains milk.
  • 60 g Parmesan cheese Contains milk and lactose.
  • 4 g fine salt

Cooking method

Pan

  1. Bloom the saffron

    Soak the saffron in a small ladle of warm broth while you start the rice.

  2. Soften the onion

    Warm olive oil in a wide pan and cook the onion gently until translucent.

  3. Toast the rice

    Stir in the rice for 1 to 2 minutes so the grains are coated and warm.

  4. Add broth gradually

    Add warm broth one ladle at a time, stirring often and adding more as the rice absorbs it.

  5. Finish creamy

    Stir in saffron, then finish with butter and Parmesan for classic, or olive oil and optional nutritional yeast for vegan.