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    You are in: Home / Recipes / Easy Risotto Milanese Recipe
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    Easy Risotto Milanese

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    DrGaellon's Note:

    Adapted from an almost-no-stir recipe at Cook's Illustrated.

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    Units: US | Metric


    1. 1
      Bring broth to a simmer in a small pot. Reduce heat to the lowest possible setting.
    2. 2
      Melt butter in a heavy-bottomed pot or Dutch oven. Add onion and a big pinch of salt. Saute over medium-low heat until onion is soft and translucent but not brown, about 10 minutes. Add garlic and saute until fragrant, about 1 minute.
    3. 3
      Increase heat to medium. Add rice and saffron and stir well. Cook, stirring every minute or two, until edges of rice are transparent, about 4 minutes.
    4. 4
      Add wine and stir well. Simmer until liquid is absorbed and bottom of pot is mostly dry, about 5 minutes.
    5. 5
      Add 1 1/2 cups hot broth and stir well. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of pot is mostly dry, 10-12 minutes.
    6. 6
      Add more hot broth, about 1/2 cup at a time. Stir after each addition and cook until liquid is absorbed, about 3-4 minutes. It should take 3-4 additions of broth to get the rice cooked; it should still have just a hint of al dente bite in the center of each grain. (The rice can be held in a 350F oven for about 30 minutes after the third addition of broth if necessary.).
    7. 7
      Season to taste with salt and white pepper; stir in Parmigiano and serve at once in warmed bowls.

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    Nutritional Facts for Easy Risotto Milanese

    Serving Size: 1 (432 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 672.8
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 11.6 g
    Cholesterol 44.9 mg
    Sodium 1752.6 mg
    Total Carbohydrate 86.1 g
    Dietary Fiber 3.3 g
    Sugars 3.1 g
    Protein 23.2 g

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