Risotto Milanese

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Total Time
30mins
Prep
30 mins
Cook
0 mins

a basic risotto, with only Safron as flavoring. an absolutely delicious side dish.

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Ingredients

Nutrition

Directions

  1. melt 1/2 of the butter over moderate heat in a large, heavy saucepan.
  2. Add the chopped onion abnd cook, stirring occasionally, until the onion is soft and golden about 7 minutes.
  3. Add the rice.
  4. Stir well to coat the rice with the butter.
  5. Sprinkle with the saffron threads.
  6. Cook, stirring for 1 minute.
  7. Increase the heat to moderately high.
  8. Add 2 cups of the chicken broth (or just enough to cover the rice), stirring constantly.
  9. When all of the broth has been absorbed, add approximately 1/2 cup more boiling broth, stirring until it is absorbed.
  10. Repeat this procedure, adding 1/2 cups of broth until the rice is al dente.
  11. Add broth at the end to adjust sauce.
  12. Stir the remaining butter into the rice along with the freshly grated parmesan cheese.
  13. Taste for seasoning, and serve hot from a large platter onto warmed plates.
Most Helpful

5 5

I have made a very similar recipe and enjoyed it very much. I added about 1/2 cup dry white wine in place of some of the chicken stock.

4 5

This was good. I have made and eaten risotto before, though not Milanese, and this recipe was tasty but I don't think it will become my default risotto recipe. Also, this is not a comment on this particular recipe but just a note -- I probably will use chicken broth only for risottos with vegetables and other spices in them in the future. I have seen recipes for Risotto Milenese that say beef broth is traditional, and some that say anything other than a light vegetable broth overwhelms the saffron. This was very chickeny. In the future I probably would go to one extreme or other and have it be either very rich with beef broth or very light and saffrony.

5 5

Fabulous Risotto & wonderful instructions. The Risotto turned out perfectly and was really incredible!