Lunch · Italian · 15 min
Risotto alla Milanese con Zafferano (Saffron Risotto)
- Calories
- 642
- Protein
- 42g
- Carbs
- 83g
- Fat
- 14g
Ingredients
- 0.5 cup arborio rice
- 1.5 cup vegetable broth
- 1 pinch saffron threads
- 0.25 tsp salt
- 2 tbsp yellow onion
- 5.1687 oz boneless skinless chicken breast
- 2.5 cup spinach
- 2.1903 tsp extra virgin olive oil
Method
- 01In a small pot, bring water to a gentle simmer and poach the chicken breast for 10-12 minutes until fully cooked, opaque throughout, and reaching an internal temperature of 165°F (74°C). Shred with two forks and set aside.
- 02In a small saucepan, warm the vegetable broth and steep the saffron threads so it turns golden-yellow.
- 03In a wide-bottomed pan, saute the diced yellow onion over medium heat until softened, then add the arborio rice and toast dry for 2 minutes until translucent at the edges.
- 04Gradually add warm saffron-infused broth one ladle at a time, stirring constantly and allowing each ladleful to absorb before adding the next, cooking for 18-20 minutes until the rice is al dente and creamy.
- 05Stir in the salt and fold in the fresh spinach leaves until just wilted and vibrant green.
- 06Fold in the shredded chicken breast to heat through, remove from heat, and finish with a drizzle of extra virgin olive oil to achieve a 'wave-like' (all'onda) consistency.
- 07Plate in a shallow bowl and serve immediately.
Cook it with the whole plan around it
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