Classic Risotto Milanese Recipe

Name: Classic Risotto Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups simmering beef stock or broth; 2 generous pinches saffron threads; 3 tablespoons extra virgin olive oil; 1 large onion, minced; 1 large shallot, minced; 2 1/2 cups Arborio or Carnaroli rice; 3/4 cup dry white wine; Salt and freshly ground black pepper; 3/4 cup fresh peas; 2 1/2 tablespoons unsalted butter, cut into small pieces; 1/4 cup heavy cream; 3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnishing, if desired

Servings: persons

7 cups simmering beef stock or broth
2 generous pinches saffron threads
3 tablespoons extra virgin olive oil
1 large onion, minced
1 large shallot, minced
2 1/2 cups Arborio or Carnaroli rice
3/4 cup dry white wine
Salt and freshly ground black pepper
3/4 cup fresh peas
2 1/2 tablespoons unsalted butter, cut into small pieces
1/4 cup heavy cream
3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnishing, if desired

1
In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads and let it stand while you begin the risotto.
2
In a heavy 3 or 4 quart casserole or Dutch oven, heat olive oil and saute onion and shallot until soft and golden, about 6 minutes.
3
Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.
4
Add the wine and stir until evaporated.
5
Season with salt and pepper.
6
Begin adding hot stock in 1/2 cup increments, stirring continuously, adding stock only when previous addition is completely absorbed.
7
Add peas with second stock addition.
8
Add saffron-infused stock about 10 minutes after adding the wine.
9
The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine.
10
You may or may not need all of the stock.
11
When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigiano-Reggiano.
12
Check seasoning and serve immediately, garnished with additional cheese if desired.

787

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 cups simmering beef stock or broth, 2 generous pinches saffron threads, 3 tablespoons extra virgin olive oil, 1 large onion, minced, and more.

Yes, Classic Risotto Milanese falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Risotto Milanese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions