Risotto milanese

Risotto milanese

Risotto milanese

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


  • rice - 2 c
  • medium onion, finely chopped - 1 item
  • clear chicken broth - 4 to
  • cube butter - 1 item
  • olive oil - 1 Tbsp
  • pinch of saffron - 1 item
  • freshly grated Parmesan cheese - 1 item

How to make risotto milanese:

Heat 1/2 butter and oil in deep saute pan and onion over moderate heat until wilted but not brown. Add unwashed rice and stir until well coated with butter and is golden color. Add 4 1/2 cups hot broth, stir and cover. Cook over low heat 20 minutes. Mix saffron powder and 2 tablespons broth. Add to rice. Sprinkle with cheese and mix again. Taste. Add the 1/2 cup hot broth if not creamy and too dry. Pass more cheese if you want.

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

Risotto milanese
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
milk, butter or margarine, salt, stick margarine, water
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