Risotto Di Milano – a delicious recipe with arborio rice, virgin olive oil, salt, white wine, shallots, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Have your stock simmering with a ladle nearbye. In a heavy Le crussete casserole (the heaviest pot you have) add your olive oil and shallots let the shallots sweat not allowing them to turn brown. This takes about 2 minutes. You now add your rice and stir to cover each kernel with oil & shallot mixture. When the rice is covered with this mixture add your wine and stir, let the wine evaporate. Now you start to add your stock 1 ladle at a time letting it simmer and allowing the rice to absorb the liquid. When you have added about 6 cups of liquid taste. If the rice is very hard add 1 more ladle and taste again. The risotto is finished when it is aldente (to the toothe). You now add the butter and stir and the rice will have a beautiful shine. Add your grated cheese taste for seasoning and adjust. Risotto waits for no one.
1599
kcal
Calories
62
g
Fat
90
g
Carbs
164
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 8 ingredients. The key ingredients include: 1 lb. imported arborio rice, 1/4 cup virgin olive oil (Italian), salt to taste, 4 ozs. dry white wine (Italian), and more.
Yes, Risotto Di Milano 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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