Risotto Milanese Recipe

Name: Risotto Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided; 1 Tablespoon extra-virgin olive oil; 1 medium white or yellow onion, cut into 1/4-inch dice; 1 clove garlic, minced; 1/2 teaspoon saffron threads, crushed in a mortar and pestle; 5-7 cups chicken stock, simmering; 2 cups arborio rice; 1/2 cup dry white wine, drinkable quality (4 ounces); 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup plus extra for garnish); salt and freshly ground black pepper, to taste

Servings: persons

1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided
1 Tablespoon extra-virgin olive oil
1 medium white or yellow onion, cut into 1/4-inch dice
1 clove garlic, minced
1/2 teaspoon saffron threads, crushed in a mortar and pestle
5-7 cups chicken stock, simmering
2 cups arborio rice
1/2 cup dry white wine, drinkable quality (4 ounces)
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup plus extra for garnish)
salt and freshly ground black pepper, to taste

1
Place a medium casserole over medium-high heat; add 3 Tablespoons of the butter and the olive oil and heat through. Stir in the diced onion and cook until translucent, about 8-10 minutes; add the garlic and cook for 1 more minute
2
While the onion is cooking, add the crushed saffron threads to the simmering stock, stirring to combine
3
Add the arborio rice to the casserole, stirring constantly to coat each grain. Cook for 1-2 minutes, then add the wine, continuing to stir until all of the wine has evaporated
4
Stirring constantly, add a large (6-ounce) ladle of the stock to the rice mixture. When the stock has disappeared, add another ladle of stock, stirring all the while
5
Continue adding stock as needed until the rice is cooked, about 20 minutes. (You may not use all of the liquid, or you may need more.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper
6
Remove the casserole from the heat; stir in the Parmigiano-Reggiano and remaining tablespoon of butter until well mixed. Serve garnished with additional Parmigiano-Reggiano

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided, 1 Tablespoon extra-virgin olive oil, 1 medium white or yellow onion, cut into 1/4-inch dice, 1 clove garlic, minced, and more.

Yes, Risotto 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.

Risotto Milanese

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