Italian Risotto Milanese

Ingredients

• 300g arborio or carnaroli rice
• 1 onion, finely chopped
• 100ml dry white wine
• Big pinch saffron in 60ml warm water
• 1.2 litres hot chicken or vegetable stock
• 60g butter
• 60g parmesan, grated
• 3 tbsp olive oil
• Salt and pepper

Instructions

1. Heat the stock; keep on a low simmer.
2. Soften onion in 2 tbsp butter and oil — don't brown.
3. Add rice; toast 2 min until edges look translucent.
4. Add wine; let it absorb.
5. Add hot stock one ladle at a time, stirring constantly, until rice is absorbed before adding the next.
6. Halfway through, add the saffron water.
7. After 18-20 min the rice should be al dente and the texture creamy but loose.
8. Off the heat, beat in remaining butter and parmesan vigorously.
9. Rest 1 min; serve immediately.

Serving suggestions

• Serve immediately on warm plates.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions