Risotto Alla Milanese – a delicious recipe with risotto rice, onion, Parmesan cheese, extra virgin olive oil, salt, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat up 4 table spoons of olive oil in a medium - large sauce pan. Add finely chopped onion and sweat for about 5 minutes or until the onion gets almost transparent color.
2
Add the rice and toast for a few minutes, stirring occasionally.
3
Reduce the heat to medium, add wine and keep stirring until it has evaporated. Season with salt. Now add the stock (about a glass at a time), stir frequently so the rice doesn't stick to the bottom. Once the stock has been absorbed into the rice, add more stock (stir continuously) and repeat for a further 20 - 25 minutes (until the rice is cooked - but not overcooked).
4
Halfway through the process add saffron to the rice and stir to get nice yellow color (Start with a small amount of saffron, if you prefer a darker shade of yellow, add some more).
5
2 minutes before serving add butter and grated Parmesan cheese. Mix well.
6
Serve hot with some more Parmesan cheese and a glass of white wine.
1804
kcal
Calories
124
g
Fat
76
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups risotto rice Arborio Rice, 1 onion Medium, 6 3/8 tablespoons Parmesan cheese, 4 extra virgin olive oil Table Spoons, and more.
Yes, Risotto Alla Milanese falls under the Meat & Poultry 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.
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