Classic Risotto Milanese

Photo: Brian Woodcock; Styling: Cindy Barr

Saffron gives Classic Risotto Milanese its golden color. Enjoying a warm bowl of Classic Risotto Milanese will leave you wanting for more of this rich, creamy, earthy dish.

Yield: Serves 5 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 29 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 7.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.2g
  • Carbohydrate: 48.7g
  • Fiber: 2g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 455mg
  • Calcium: 92mg

Ingredients

  • 5 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/4 cups diced onion
  • 1 1/2 cups Arborio rice
  • 5/8 teaspoon kosher salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/2 cup dry white wine
  • 1 tablespoon butter
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
  2. 2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice, salt, and saffron; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition. Remove pan from heat. Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.
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