Risotto alla Milanese - Passion Is Cooking

Risotto alla Milanese

Risotto alla Milanese

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: risotto
Servings: 4


  • 400 grams Carnaroli riso (rice)
  • 60 grams unsalted butter
  • 30 grams Parmigiano reggiano
  • Pinch of saffron
  • 1/2 white onion, finely chopped
  • 150 ml dry white wine
  • 1 litre vegetable stock
  • Salt and pepper to taste


  • In a heavy bottom skillet sweat the onions with 10 gr of butter, add the rice and let it toast for 3 to 4 minutes (make sure no color) add the saffron and deglaze with white wine.
  • When the wine as evaporated add the hot stock or water little at the time keep stirring.
  • Continuing stirring the rice by adding liquid when start drying out.
  • When the rice is cooked remove from the stove and begin the mantecatura. (emulsify)
  • Mantecatura consist in adding the parmigiano and remaining butter in order to create a proper creaminess on the risotto.
  • Adjust seasoning and serve.


Wine Pairing: Barolo or Pinot Noir
Juice Pairing: Amore Your Tomato
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