Milanese Risotto Recipe

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



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


  1. In a medium saucepan, bring chicken stock to a simmer. Keep warm.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Stir in butter, cheese, and parsley and serve immediately.


  • Calories: 387.17kcal
  • Fat: 12.57g
  • Saturated Fat: 4.67g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 6.09g
  • Polyunsaturated Fat: 1.17g
  • Carbohydrates: 50.04g
  • Fiber: 1.88g
  • Sugar: 4.28g
  • Protein: 13.53g
  • Cholesterol: 20.12mg
  • Sodium: 750.58mg
  • Calcium: 166.08mg
  • Potassium: 331.99mg
  • Iron: 2.96mg
  • Vitamin A: 49.64µg
  • Vitamin C: 2.99mg
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