Wednesday, January 25, 2012


Milanese Risotto


  • 1L (4 cups) chicken stock
  • 1/2 tsp saffron threads
  • 20g butter
  • 1 tbs olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 20g (1/4 cup) finely grated parmesan
  • Salt & freshly ground black pepper
  • Shaved parmesan, to serve
  • Crusty bread, to serve


  1. Combine the stock and saffron in a medium saucepan over high heat. Bring just to the boil. Reduce heat and hold at a gentle simmer.
  2. Heat butter and oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft and translucent. Add rice and stir for 1 minute or until grains appear slightly glassy. Add wine and cook, stirring constantly, until liquid is completely absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock and stir until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat. Stir in the grated parmesan. Taste and season with salt and pepper.
  3. Divide risotto among serving bowls. Sprinkle with shaved parmesan and serve with crusty bread.


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