Risotto milanese

Risotto milanese

Risotto milanese

Risotto milanese photo 1
Risotto milanese photo 2
Risotto milanese photo 3


  • salt - 1/2 tsp
  • butter - 7 Tbsp
  • grated Parmesan cheese - 1/4 c
  • chicken broth - 3 to
  • dry white wine - 1/2 c
  • large onion, chopped - 1 item
  • uncooked rice
  • pinch pepper - 1 item
  • saffron threads - 1/4 tsp

How to make risotto milanese:

Heat broth in small saucepan over medium heat to simmering; keep hot over low heat. Heat 6 tablespoons of butter in heavy 10 inch skillet or 2 1/2 quart saucepan over medium heat. When foam subsides, add onion; saut? until onion is soft, about 5 minutes. Stir in rice; cook and stir 2 minutes. Stir in wine, salt and pepper. Cook uncovered over medium-high heat, stirring occasionally, until wine is evaporated, 3 to 5 minutes.

Measure 1/2 cup of the hot broth; stir into rice. Adjust heat during this step between medium and low to maintain simmer. Cook uncovered, stirring frequently, until broth is absorbed. Repeat this process of adding 1/2 cup broth and cooking until absorbed until a total of 2 cups of broth have been added. Meanwhile, crush saffron in mortar with pestle to a powder; stir in 1/2 c. of the remaining broth to dissolve saffron. Add saffron-flavored broth to rice and cook until absorbed. Continue adding remaining broth 1/2 cup at a time, and cooking, until rice is tender but firm to the bite and mixture has slightly creamy consistency. Not all the broth may be required. Total cooking time will be about 20 minutes.

Remove risotto from heat. Stir in remaining 1 tablespoon butter and the cheese. Serve at once. Makes 6 to 8 servings. Option: To add a bit of color you can add peas towards the end of the cooking process.

Recipe categories: Main dish, Rice, Short Grain rice.

Risotto milanese
Average rating: 3.8 of 5, total votes: 9
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
eggs, milk, salt, butter, lemon juice, can cream of chicken soup, shredded mozzarella cheese, chicken breasts
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