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Yum! Great served as a main dish or to accompany osso bucco. I tell the kids this is like Italian mac and cheese.

Risotto alla Milanese
Recipe type: Side
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 medium onion, chopped extremely fine
  • 1 pound Italian Arborio rice (2¼ cups)
  • 5 to 6 cups chicken broth
  • 6 tablespoons butter
  • ½ cup dry white wine
  • ½ teaspoon saffron
  • ¼ cup Parmesan cheese
  • extra grated Parmesan cheese to serve
  1. In a heavy pan melt half the butter, sauté the onion until just starting to color, then add the rice.
  2. Stir the rice until well impregnated with the butter. Do not color.
  3. Pour in the wine and let it evaporate. While the wine is evaporating, bring the broth the a simmer and keep it simmering until the risotto is finished.
  4. Add the broth to the rice by about ½ cup at a time and adding broth as the rice dries. Stirring to prevent sticking.
  5. Steep the saffron in a little of the hot broth for 5 minutes.
  6. After about 30 minutes of cooking, taste the rice for seasonings of salt and pepper, then with a fork stir the rice until creamy, add the saffron, the rest of the butter and the cheese.
  7. Serve with additional cheese if desired.