Name: Milanese Risotto Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 5½ cups chicken stock; 2 tbsp extra-virgin olive oil; 1 small onion; salt and freshly ground pepper; 1½ cups arborio rice; 1 pinch saffron threads; ½ cup dry white wine; 1 tbsp unsalted butter; ½ cup Parmigiano-Reggiano; 2 tbsp flat-leaf parsley

Milanese Risotto Recipe

How To Make Milanese Risotto

This Milanese risotto offers a savory and elegant dish with its combination of chicken stock, saffron threads, and Parmigiano-Reggiano cheese.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

5½cupschicken stock
2tbspextra-virgin olive oil
1smallonion
salt and freshly ground pepper,to taste
1½cupsarborio rice
1pinchsaffron threads
½cupdry white wine
1tbspunsalted butter
½cupParmigiano-Reggiano
2tbspflat-leaf parsley

Instructions

In a medium saucepan, bring chicken stock to a simmer. Keep warm.
In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook for about 5 minutes over moderate heat, stirring, until softened.
Add rice and cook for 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring, until wine is absorbed.
Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock ½ cup at a time, stirring constantly, until nearly absorbed between additions.
Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season risotto with salt and pepper.
Stir in butter, cheese, and parsley and serve immediately.