Risotto Milanese

(from Asaka’s recipe box)

Categories: not tried


  • •3 cups chicken broth
  • •1/2 teaspoon crushed saffron threads
  • •3 tablespoons butter
  • •1/2 medium yellow onion, diced
  • •2 cloves garlic, minced
  • •1 cup Arborio rice
  • •1/4 cup dry white wine
  • •1/4 cup shredded Romano cheese
  • •1/4 cup shredded Parmesan cheese


  1. Heat chicken broth and saffron in a pan over medium heat. Once hot, but not boiling, reduce heat to low and allow to simmer.

  2. In another large pot melt 2 tablespoons of butter over medium heat. Add onion and garlic. Cook until onions are soft, about 5 minutes.

  3. Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot saffron chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.

  4. Remove from heat and stir in remaining tablespoon of butter, Romano and Parmesan cheese until melted. Serve immediately.

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