Risotto Milanese
This is an easy risotto Milanese recipe – it’s a simple yet flavorful meal. Cooked the traditional stirring method, with chicken stock and saffron to get nice yellow color.
Servings: 4
Calories: 697
Ingredients
- 3 tablespoons extra virgin olive oil , see note 1
- 1 medium onion , minced, see note 2
- 2 cups risotto rice (400 grams), see note 3
- 1 cup white wine (250 milliliters), see note 4
- ½ teaspoon salt or to taste
- 4 cups chicken stock (1 liter), see note 5
- saffron , see note 6
- 2 tablespoons unsalted butter , see note 7
- ½ cup parmesan , grated, shredded or powder (45 grams)
- black pepper , freshly cracked (optional but recommended)
Instructions
- In a wide-bottomed pot (I used a 4.25-quart/4-liter Dutch oven), heat olive oil. Add onion and sauté for 5 minutes or until translucent, stirring occasionally.
- Add rice and toast it for 1-2 minutes, stirring from time to time.
- Reduce the heat to medium, pour white wine in the pot and give everything a good stir. Let the wine evaporate.
- When done, season with salt. Now add the stock (about a cup at a time), stir frequently so the rice doesn’t stick to the bottom. Once the stock has been absorbed into the rice, add more stock and repeat until you have used up all the stock, about 20 minutes or until the rice is cooked to your liking. (If you use up all the stock, but still not happy with the doneness of your risotto, add more stock and continue cooking).
- Halfway through the process add saffron to the rice and stir to get nice yellow color (Start with a small amount of saffron, if you prefer a darker shade of yellow, add some more). You should only need a pinch, if using a powder.
- When ready, turn the heat off. Add butter and grated Parmesan and mix well.
- Serve right away with freshly cracked black pepper and parmesan on side.
- Enjoy!
Notes
- Extra virgin olive oil can be substituted with regular olive oil.
- One medium onion yields one cup minced onion.
- Arborio is a perfect choice. However, if you can’t find it you can substitute it with any short-grain or medium-grain rice. Paella rice will also work.
- I used dry wine. You can use any kind you like or have on hand.
- The beef broth will also work. To make it vegetarian, use vegetable broth. If you prefer this risotto Milanese creamier, you might need to add more stock.
- You will only need a little amount. Either powder or whole saffron will work well. Add as little as you like – the more you add the darker shade of yellow you get.
- Salted butter can be used as well, but make sure to decrease the amount of salt you use.
- If in doubt or looking for more tips and suggestions, please read the post above this recipe card.
Nutrition Facts
Risotto Milanese
Amount per Serving
Calories
697
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Cholesterol
31
mg
10
%
Sodium
840
mg
37
%
Potassium
422
mg
12
%
Carbohydrates
92
g
31
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
17
g
34
%
Vitamin A
273
IU
5
%
Vitamin C
3
mg
4
%
Calcium
170
mg
17
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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