Steps to Prepare Homemade Authentic Saffron Risotto Milanese

Hello everyone, I hope you have a good day today. Today I will show you how to make a special dish very quickly, an authentic Milanese saffron dish. One of my favourites. For me, I'm going to make it a little special. It will smell and look great.

When it comes to preparing healthy meals for the family, there is always some disagreement between situations. It is good that there are many healthy recipes, but the beneficial nature of these recipes is somewhat hidden. The one who does not know should harm him in such cases (except for the sensitivity that cannot be ignored).

Healthy cooking can be challenging because many people don't have to spend the time preparing and planning the meals our families refuse to eat. At the same time, we need our families to be healthier, so we feel the need to explore new and improved ways to prepare balanced meals that families will love (and unfortunately, in some cases, despise).

When it comes to basic cooking, another good tip is to use simpler recipes for a while and then expand your horizons to more complex recipes, of which there are many. Most recipes have few notes on the level of difficulty, and you can preview the recipe to see if you plan to do it or if you are sure you can do it. Remember, Rome was not built in a day and it will take a long time to build a solid "repertoire" of meal planning recipes.

Many things affect the quality of authentic Milanese saffron risotto, from the type of ingredients, to the choice of fresh ingredients, to the ability to chop dishes before cooking and serving. Don't worry if you want to make a really delicious saffron risotto at home, because if you know the trick, this dish can be used as an unusual treat.

As for the number of servings to make the authentic saffron risotto in Milan, it is two. So make sure that this portion is enough for you and your beloved family.

To start this recipe, you need to prepare several ingredients. You can make the original Milanese saffron risotto with 12 ingredients and 27 steps. Here's how to prepare it.

My family loves risotto and this is one of our favorite recipes. All the helpful tips are written in the recipe itself and are easy to follow. Until you actually make it, it sounds like a complicated recipe, but it's actually a simple recipe that any lazy person can make! Anyone who follows the instructions can make a real restaurant-style dish in 30 minutes. recipe *ouch*

Ingredients and spices needed to make the original Milanese saffron risotto:

1. 40 ml of garlic oil or extra virgin olive oil
2. 1 garlic clove (chopped with a knife side)
3. 1/3 to 1/2 onion (chopped)
4. 600 ml water
5. 1 cube beef broth
6. a. Big pinch of saffron
7. 350g raw rice (unwashed)
8. 30 ml white wine
9. 10-15 grams of butter
10. 1 parmesan cheese
11. 1 black pepper (ground)
12. 1 salt and pepper

Instructions for making a dish of saffron from Milan

1. Ingredients “A” are placed in a saucepan, put on fire and brought to a boil. Once it boils, turn off the heat. Stir and leave for 30 minutes to an hour.
2. Finely chop the onion. Mince the garlic by pressing it next to the knife.
3. Put an extra amount of olive oil and minced garlic in an unheated frying pan and set over low heat to soak the oil in the garlic.
4. While the garlic oil is cooking, return the soup from step 1 to the heat. When it boils, reduce the heat to very low and bring to a boil.
5. Once the garlic from step 3 starts to brown slightly and you can smell the aroma coming from the pan, remove the garlic.
6. If you are using premade garlic oil from recipe number 1117234, you can skip steps 3 and 5 and go to step 7.
7. Add the onions from step 2 to the garlic oil and heat over medium-low heat. Season the onions with salt and pepper and fry until translucent.
8. Add the raw rice to the pan with the onions.
9. When adding the rice, just keep it at the same temperature and flip the rice over to coat it with the oil. * Be careful not to burn or brown the rice.
10. When the rice becomes transparent and the whole rice is well heated, add the white wine.
11. Let the wine boil for 20 to 30 seconds. Then add the hot soup from step 4 until the rice and onions are covered.
12. From step 11 to the end, do not stir or disturb the contents of the pan. If you fear sticking or something else, shake the pan.
13. When the liquid added in step 11 has reduced a bit, add more of the hot soup from step 4 until the contents of the saucepan are covered again. *The image here shows what it looks like when the fluid goes down.
14. Repeat steps 14 and 16 until the rice is cooked through (the grains are still slightly firm in the middle).
15. The cooking time for this step of the recipe from step 11 will be 15 to 17 minutes. Each time you add soup to the saucepan, add about 2 teaspoons and cook constantly and completely.
16. About 15 minutes after adding the soup in step 11, check the consistency of the rice to see if it has reached the desired consistency.
17. If the rice doesn't seem cooked yet, cook a little more. When you reach the desired consistency, add the butter and turn off the heat.
18. Grate in the Parmesan cheese and gently stir the skillet. Salt and pepper to taste, and it is ready.
19. Serve on a plate and sprinkle with a little black pepper or fresh parsley.
20. This time I added some of the fried butter and garlic oil to the risotto, seasoned with salt and pepper.
21. Please try this very simple restaurant style risotto.
22. This recipe is just basic. It is delicious, but you can also add a lot of things: chicken, of course, but also seafood, mushrooms, etc.
23. To add these extras, for example, you can grill the food between steps 5 and 6. Then, from step 11, you can cook it with rice. Have fun experimenting with all the looks that suit you!
24. When adding Manila or Hamagori (Eastern) oysters, see steps 4-7 * The amount you will use is 1 cube. https://cookpad.com/us/recipes/153125-authentic-vongole-risotto
25. Top tip: Be sure to keep the soup from Step 4 on low heat so that it stays hot when added to the saucepan in Step 11 and the contents of the pot do not stop boiling.
26. You may not need to use all of the soup from step 4. The final amount you need will depend on how warm you are and what consistency (al dente and texture) you also want for the baking.
27. On the other hand, if the soup runs out before the rice is fully cooked, you likely used too much heat to cook the soup and risotto.

While it certainly won't be the last, The Complete Guide to Quick and Easy Dinner is good food for thought. We hope this boosts your creativity so you can prepare delicious dinners for your family without overcooking on the go.

That's why we conclude with this unique recipe for making authentic, award-winning Milanese saffron. Thank you very much for your time. I'm sure you'll do that at home. There will be fun recipes for home cooking. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Let's cook!