Risotto Alla Milanese Recipe

Name: Risotto Alla Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, crushed; 4 tablespoons chopped fresh parsley; 1 finely grated lemon, zest of; 1 teaspoon saffron strand; 2 tablespoons butter; 1 large onion, finely chopped; 1 1/2 cups arborio rice; 2/3 cup dry white wine; 4 cups vegetable stock; parmesan cheese, shavings topping; salt & freshly ground black pepper

Servings: persons

1
Mix together the garlic, parsley, and lemon zest in a bowl.
2
Set aside.
3
Put the saffron in a small bowl with 1 tbsp boiling water and let stand while saffron is infused.
4
Melt the butter in a heavy frying pan, and gently cook the onion until soft and golden, about 5 minutes.
5
Stir in the rice and cook for about 2 minutes, until it becomes translucent.
6
Add the wine and saffron mixture and cook for several minutes until all the wine is absorbed.
7
Added 2 1/2 cups of the stock to the pan, and simmer gently until the stock is absorbed.
8
Stir frequently.
9
Gradually add more stock, a ladle at a time, until the rice is tender.
10
(The rice may be tender and creamy before you've added all the stock, so add it slowly toward the end of the cooking time.) Season the risotto with the salt and pepper and transfer to a serving dish.
11
Sprinkly lavishly with shavings of Parmesan cheese and the garlic and parsley mixture.

339

kcal

Calories

Fat

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.

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 11 ingredients. The key ingredients include: 2 cloves garlic, crushed, 4 tablespoons chopped fresh parsley, 1 finely grated lemon, zest of, 1 teaspoon saffron strand, and more.

Yes, Risotto Alla Milanese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto Alla Milanese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions