- 2tbsp olive oil
- 1 onion, finely chopped
- 1-litre sizzling reduced-salt vegetable inventory
- 2 good pinches saffron strands
- 250g risotto rice, corresponding to arborio or carnaroli
- 100ml dry white wine
- 1–2 recent lemon thyme sprigs, leaves picked, plus further to garnish
- Zest and juice ½ lemon
- 2tbsp extra-light tender cheese
- 30g parmesan, very finely grated
- In a big non-stick frying pan, warm the oil over a medium warmth, then add the onion and fry for eight–10 min until tender.
- In the meantime, convey the inventory to a mild simmer in a big pan. Switch 3tbsp to a small bowl, add the saffron and put aside.
- Add the rice to the frying pan and stir for five min or till translucent, then pour the wine. When the wine is totally absorbed, stir in the saffron-infused inventory.
- Begin including the recent inventory of the rice combination, a ladleful at a time, stirring between every addition and ensuring that many of the inventory is absorbed by the rice earlier than including the following ladleful. Whereas including the inventory, proceed to stir and scrape the underside of the pan, mixing effectively to permit the rice to launch its starch and create a thick, creamy risotto. The risotto is prepared when the rice is tender however nonetheless barely al dente (this could take 20–25 min).
- Take away the risotto from the warmth and stir of the lemon thyme, lemon zest and juice, tender cheese and parmesan. Style, then season with black pepper. Divide amongst four bowls and serve scattered with the additional thyme.
The way it compares to a traditional risotto recipe:
Basic risotto Milanese recipe per serving: 539kcal, 12.9g protein, 22.1g fats, 11.7g saturates, 67.8g carbs, three.1g sugar, 1.3g fibre, four.2g salt, 250mg calcium, 1.mg iron
See beneath for HFG’s risotto Milanese per serving