Go Back

Risotto Milanese

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: risotto
Servings: 4 servings

Ingredients

  • 7 cups chicken stock homemade if possible
  • ¼ cup olive oil
  • ½ cup onions diced
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 4 saffron threads or ⅛ teaspoon powdered
  • 1 tablespoon butter
  • cups Parmesan cheese grated
  • salt and pepper to taste

Instructions

  • Prep:
    Little prep for this recipe. Dice your onion, grate your Parmesan cheese, and you are ready to go.
  • Cook:
    In a large saucepan, heat the chicken stock, but don’t let it come to a boil. Just let it simmer.
  • Heat the oil in a separate heavy-bottomed pot over medium heat.
  • Add the onion and cook slowly until translucent.
  • Stir in the rice until the rice grains are coated with the oil. This will keep them from sticking together.
  • Cook for a couple of minutes until the rice gives off a nutty smell.
  • Start by adding 1 cup of hot stock, stirring continuously.
  • As the rice absorbs the stock, add ½ cup of stock at a time, stirring continuously until all the stock is used. (15-20 minutes)
  • Remove from heat, and stir in the wine, saffron threads, butter, and Parmesan cheese.
  • Serve immediately.