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Risotto Milanese

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
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 1/8 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 sauce pan, 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 grains of rice 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, begin adding ½ cup of stock at a time, stirring continuously until all the stock is used. (15-20 minutes)
  • Remove from heat, stir in the wine, saffron threads, butter and Parmesan cheese.
  • Serve immediately.