Risotto milanese

Hearty, zesty and creamy, this delicious Milanese style risotto is the ulimate comfort food for a hungry family.

  • 55 mins cooking
  • Serves 2
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Risotto milanese
  • 3 1/2 cup hot chicken stock
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron
  • 50 gram butter
  • 1 large_piece brown onion, finely chopped
  • 1 3/4 cup arborio rice
  • 2 tablespoon grated parmesan cheese


Risotto milanese
  • 1
    In a medium saucepan, bring stock, wine and saffron to a boil. Reduce heat; simmer, covered, while preparing onion and rice.
  • 2
    In large saucepan, heat half butter. Cook onion, stirring until soft. Add rice; stir over medium heat until coated in butter mixture. Stir in 1 cup of the stock mixture; cook, stirring, over low heat until liquid is absorbed.
  • 3
    Continue adding stock mixture in 1-cup batches, stirring after each addition until liquid is absorbed. Total cooking time should be about 35 minutes or until rice is tender.
  • 4
    Stir in remaining butter and cheese.

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