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Creamy Risotto alla Milanese

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 2 cups Arborio rice
  • 1 whole Yellow onion
  • 1/2 cup White wine
  • 6 cups Chicken broth
  • 1 tsp Saffron threads
  • 3/4 cup Parmesan cheese
  • 3 tbsp Butter
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper

Instructions:

  1. Heat the chicken broth in a pan until it is warm, then keep it at a low simmer.
  2. In a separate, large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it is softened and transparent.
  3. Stir in the Arborio rice to the pan with the onion and cook until the edges of the rice become translucent, about 2-3 minutes.
  4. Pour in the white wine and stir constantly until it is fully absorbed by the rice.
  5. Begin to add the warm chicken broth to the rice, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle of broth.
  6. When the rice is halfway cooked, stir in the saffron threads. Continue adding broth and stirring the risotto until the rice is tender
  7. Remove the saucepan from the heat and stir in the butter and Parmesan cheese until it's well combined. Season with salt and black pepper to taste.
  8. Serve the risotto immediately while it’s still warm and creamy. Enjoy!