Saffron Risotto Milanese Style
Main Course
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Cook Time
35 min
Servings
4
Difficulty
Medium
Prep Time
10 Min
Description
A creamy saffron risotto Milanese style, prepared in the Thermomix®. This vegetarian dish is a classic of Italian cuisine and is ideal as a main course or appetizer. Preparation takes about 35 minutes and yields 4 servings. Ideal for festive occasions or a special dinner.
Ingredients (9 ingredients)
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300 g Carnaroli superfino rice
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1 Shallot(s), finely chopped
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1.5 Liter Chicken broth
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40 g Butter
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100 ml White wine
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1 EL Saffron threads
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50 g Butter, cold
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75 g Parmesan, freshly grated
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Salt and pepper
Preparation (9 steps)
Chop shallot
Place the shallot in the mixing bowl and chop for 3 sec./speed 5. If necessary, scrape down the sides with the spatula.
Sauté shallot
Add the butter and sauté for 3 min./120°C/speed 1.
Sauté rice
Add the rice and sauté for 3 min./120°C/speed 1 without reverse, until each grain is coated with butter.
Deglaze with wine
Add the white wine and let it evaporate for 1 min./100°C/speed 1 without reverse.
Add saffron
Crush the saffron threads in a mortar and mix with 1 tbsp of lukewarm water. Add the saffron mixture to the mixing bowl.
Cook risotto
Add the hot broth ladle by ladle, so that the rice is always slightly covered. Cook for 17 min./100°C/speed soft stirring/reverse. Keep adding broth as soon as the liquid has almost evaporated.
Let rest
Reduce the heat and let the rice rest in the mixing bowl for 1 minute.
Mantecare
Add the cold butter in cubes and the freshly grated Parmesan. Stir for 1 min./speed 2/reverse until a creamy consistency is achieved. Season with salt and pepper.
Serve
Serve the risotto in deep plates and enjoy immediately.
Finished cooking? Great! 🎉
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