Risotto Milanese

Name: Risotto Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups chicken stock; ¼ cup olive oil; ½ cup onions; 2 cups arborio rice; ½ cup dry white wine; 4 saffron threads; 1 tablespoon butter; ⅔ cups Parmesan Cheese; salt and pepper

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

Risotto Milanese

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

7 cups chicken stock homemade if possible
¼ cup olive oil
½ cup onions diced
2 cups arborio rice
½ cup dry white wine
4 saffron threads or 1/8 teaspoon powdered
1 tablespoon butter
⅔ cups Parmesan Cheese grated
salt and pepper to taste

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Instructions

Prep: Little prep for this recipe. Dice your onion, grate your Parmesan cheese, and you are ready to go.
Cook: In a large saucepan, heat the chicken stock, but don’t let it come to a boil. Just let it simmer.
Heat the oil in a separate heavy-bottomed pot over medium heat.
Add the onion and cook slowly until translucent.
Stir in the rice until the rice grains are coated with the oil. This will keep them from sticking together.
Cook for a couple of minutes until the rice gives off a nutty smell.
Start by adding 1 cup of hot stock, stirring continuously.
As the rice absorbs the stock, add ½ cup of stock at a time, stirring continuously until all the stock is used. (15-20 minutes)
Remove from heat, and stir in the wine, saffron threads, butter, and Parmesan cheese.
Serve immediately.