Risotto Milanese
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
4 cups (approximation)
- Serves:
- 5-6
ingredients
- 1 1⁄2 cups rice
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 large onion
- 1⁄2 cup dry white wine
- 3 cups hot chicken broth
- 1⁄4 teaspoon powdered saffron
- 1 tablespoon butter
- 2 tablespoons parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Heat 2 tbsp butter and the olive oil in a pan. Add peeled and finely chopped onion. Cook until onion is tender, stirring gently.
- Add rice to pan, stir until it is well coated with the butter mixture.
- Add wine and only 1 cup of the broth and all the saffron. Bring mixture to a boil. When water has almost evaporated, add another cup of the broth. Stir well again, bring to a boil again; add the rest of the broth. Reduce heat, cook until the broth is absorbed and the rice looks creamy. The whole process should take about 20 minutes.
- Stir in extra butter and the parmesan, the salt and the pepper. Stir gently until butter melts.
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Reviews
-
This is how that I make this dish as well, though I only use butter, rather than butter and olive oil. It is a creamy tasty dish that is great as a side dish or as a main meal. To make it more traditional, you should use beef broth, instead of chicken, but I usually change which broth depending on what I am serving it with. It is really important that the rice isn't soggy but tender with a bit of a bite to it or it turns to rice sludge.
RECIPE SUBMITTED BY
I live in Vancouver, was born in Montreal. I work for a large Telecommunications company. I'm taking interior decorating courses for fun right now & love cooking, drawing & painting, travel.