Risotto alla Milanese with Saffron

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dissolve 1 pinch of saffron threads in 50 ml warm stock and leave to infuse.

2. 2

   Sweat 1 finely diced shallot in 1 tbsp olive oil until translucent, add 160 g rice and toast for 1 minute.

   1:00
3. 3

   Deglaze with 60 ml white wine, then gradually add 700 ml hot stock and cook, stirring, for 18 minutes.

   18:00
4. 4

   Stir in the dissolved saffron during the last 5 minutes.

   5:00
5. 5

   Take off the heat, beat in 35 g Parmesan, season with salt and serve creamy.