Risotto Milanese

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Rice cooked in beef broth, with onions, saffron, and Parmesan.

Often served as accompaniment to «ossobuco», the famous «Milan-Style Risotto» is commonly called also «Risotto Giallo» or yellow risotto, because of the golden colour of the saffron.

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Ingredients

??? onions, finely chopped ???
??? beef broth, or chicken ???
??? olive oil ???
??? arborio rice ???
??? saffron powder ???
??? margarine non-hydrogenated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as side dish.

Method

  1. Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a saucepan. Add the onion then sauté 2-3 min, until it becomes translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring, then add the saffron.
  3. Cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the margarine, then let the risotto stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste, then serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

220

Fat

7 g

11 %

Saturated 0.9 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

38 g

13 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

37 g

Protein

3 g

Vitamin A

2 %

Vitamin C

5 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Source of  :
Magnesium, Selenium, Vitamin D, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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