Risotto alla milanese senza midollo
Risotto alla milanese senza midollo: a symphony of flavors perfect for any occasion! This creamy, comforting dish brings the essence of Lombardy to your table in just 35 minutes. Discover our homemade, gluten-free version of this classic first course and learn how to enhance its vibrant color and delicate taste with precious saffron pistils. Prepare to savor every spoonful of this authentic Italian delight!
Dietary Information
Servings:
- 1
To prepare the risotto alla milanese without marrow you will need to have about 1 liter of classic meat broth ready, always keep it very hot. Peel and finely chop half a white onion 1. In a large pan, pour 25 g of butter 2, then the chopped onion 3. Sauté over medium heat, stirring occasionally to soften it.
- 2
Once browned, you can pour in the Carnaroli rice 4: the rice will absorb the butter and blend with the onion. When it is toasted and translucent 5, you can deglaze with the white wine 6. Let the alcoholic part evaporate for a few moments.
- 3
Pour in the very hot broth, until covered, and continue cooking over high heat, pouring hot broth as needed 7. Gently immerse the pistils in hot water 8, stir just to soften them 9.
- 4
Three-quarters of the way through cooking, add the saffron pistils with the soaking water 10: wait a few moments for them to soften, then stir: they will release their fragrance and color 11. When there is a minute left to finish cooking the rice, remove the pan from the heat, add about 120 g of butter in small pieces, very cold from the fridge 12, stir.
- 5
Also pour in the grated Parmigiano Reggiano DOP 13, stir vigorously 14, so that the very cold butter and cheese create the thermal shock that will favor creaminess and shine to the risotto. Serve the risotto alla milanese without marrow hot 15!
| Nutrient | Amount |
|---|---|
| Calories | 648 kcal |
| Sugar | 1 g |
| Fat | 36 g |
| Fiber | 109 g |
| Sodium | 66 mg |
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