- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Milanese risotto is a creamy and tasty meal that combines risotto rice with Milanese fillets. It is worth making due to its creamy texture and the harmonious flavor of the ingredients.”
What you need to know
- O arroz arbóreo é essencial para garantir a cremosidade do prato
- O caldo é adicionado gradualmente para evitar o cozimento excessivo
- O açafrão dá um toque especial de cor e sabor
Ingredients
Main
- 1 cup of risotto rice (arborio or carnaroli)
- 4 cups of vegetable or chicken broth
- 1/2 cup of dry white wine
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon of saffron
- Grated parmesan cheese to taste
- Salt and black pepper to taste
Instructions
Principal
- In a pot, heat the olive oil and 1 tablespoon of butter. Add the chopped onion and sauté until translucent.
- Add the rice and stir for about 2 minutes so the grains absorb the flavors.
- Pour the white wine and cook, stirring, until the liquid evaporates.
- Add the hot stock gradually, one ladle at a time, stirring constantly. This helps release the rice starch, ensuring creaminess.
- After 15 minutes, add the saffron, salt, and pepper to taste.
- Continue adding broth until the rice is al dente.
- Remove from heat and add the parmesan cheese and the remaining butter for a creamy finish.
- Let it rest for 2 minutes before serving.
Chef's tips
- Use um caldo de boa qualidade para melhorar o sabor
- Cozinhe a cebola até que fique translúcida para não sobrecooked
- Regule o tempo de cozimento do arroz para o ponto al dente
Variations
- Inclua cogumelos picados no cozimento da cebola
- Adicione champignon picado no risoto para um sabor adicional
- Experimente com outros tipos de queijo ralado
Substitutions
- O açafrão pode ser substituído por colorau
- O parmesão pode ser substituído por queijo ralado de sua preferência
- O arroz arbóreo pode ser trocado por arroz branco
How to store
Leave the leftover risotto in a closed glass bowl in the refrigerator for up to 3 days. Not freezable.
Can it be frozen?
- Não recomendado para congelamento
- Se desejar congelar, misture o risoto com água para formar uma pasta e congele em porções individuais
What to serve with
Serve well with refreshing green salads or creamy mashed potatoes
Frequently asked questions
What to do with leftover risotto?
Leave it in a closed glass bowl in the refrigerator for up to 3 days.
What goes well with risotto?
Refreshing green salads or creamy mashed potatoes.
Can I use ready-made broth?
Yes, but use a quality broth to improve the flavor.
Can you freeze risotto?
Not recommended, but if desired, mix with water to form a paste and freeze in individual portions.
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