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a basic risotto, with only Safron as flavoring. an absolutely delicious side dish.
Make and share this Risotto Milanese recipe from Food.com.
- melt 1/2 of the butter over moderate heat in a large, heavy saucepan.
- Add the chopped onion abnd cook, stirring occasionally, until the onion is soft and golden about 7 minutes.
- Add the rice.
- Stir well to coat the rice with the butter.
- Sprinkle with the saffron threads.
- Cook, stirring for 1 minute.
- Increase the heat to moderately high.
- Add 2 cups of the chicken broth (or just enough to cover the rice), stirring constantly.
- When all of the broth has been absorbed, add approximately 1/2 cup more boiling broth, stirring until it is absorbed.
- Repeat this procedure, adding 1/2 cups of broth until the rice is al dente.
- Add broth at the end to adjust sauce.
- Stir the remaining butter into the rice along with the freshly grated parmesan cheese.
- Taste for seasoning, and serve hot from a large platter onto warmed plates.
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.
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.
Fabulous Risotto & wonderful instructions. The Risotto turned out perfectly and was really incredible!