5 from 3 votes
Risotto Milanese
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
Ingredients
- 7 cups chicken stock homemade if possible
- ¼ cup olive oil
- ½ cup onion diced
- 2 cups arborio rice
- ½ cup white wine dry
- 4 saffron or 1/8 teaspoon powdered, threads
- 1 tablespoon butter
- ⅔ cups Parmesan Cheese grated
- salt to taste
- black pepper to taste
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.
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