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Risotto alla Milanese
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
A simple Northern Italian rice dish made with saffron.
Cuisine: Italian
Servings: 6 -8
Author: Cristina
  • 7 cups Chicken Stock (homemade is best - http://halifaxbloggers.ca/isaynomato/2015/01/07/homemade-chicken-stock/)
  • 1 cup dry , white wine (Chardonnay will do)
  • 1 onion , chopped
  • 2 cups Arborio rice
  • 4 tbsp butter
  • 1/8 tsp saffron (~ 1 pkg)
  • parmesan cheese to taste
  1. Simmer chicken stock in a pot
  2. Melt butter over medium heat
  3. Cook onions in butter, stirring frequently.
  4. Add rice and cook 1-2 minutes, stirring until the grains glisten
  5. Pour in the wine, and boil until absorbed, stirring occasionally.
  6. Add 2 cups of the simmering chicken stock, and cook uncovered, stirring occasionally until almost all absorbed.
  7. Add 2 more cups of chicken stock, and continue to cook and stir until almost all absorbed.
  8. Stir saffron into remaining stock. Pour over rice and cook until absorbed.
  9. Continue cooking and stirring until all the liquid is absorbed, and the rice is soft. (I like mine just a little saucy).
  10. Serve immediately with a sprinkle of parmesan cheese