Risotto alla Milanese

I am using:

Prep time

15min

Cook time

60min

This is a traditional risotto usually served with osso bucco. Use it as base recipe for all other stove top risotto’s! We have given you some variations in the method section of this recipe; Pea, feta & mint, basil & pesto and asparagus.

SunRice Risotto Style Rice

SunRice Risotto Style Rice

- Risotto Style Rice - Round, tender medium- grains - Locks in moisture when cooked - Ideal for creamy risotto - Naturally Gluten Free

View product

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 l Chicken Stock

  • ½ tsp Saffron Threads

  • 1 tbsp Olive Oil

  • 40 g Butter

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 1½ cup SunRice Arborio Risotto Rice

  • ½ cup Dry White Wine

  • 60 g Parmesan (finely grated)

Risotto

Characteristics

Medium

Medium

Soft

Soft

Tender

Tender

Photo of Risotto alla Milanese

Method

  • Put the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low, hold at a gentle simmer.

  • Heat oil and half the butter in a large saucepan over medium heat. Add the onion and garlic, cook stirring, for 5 minutes or until soft and translucent. Stir in the rice. Cook, for 2 minutes or until the grains look glassy. Add wine and cook, stirring, until wine is absorbed.

  • Add 1/2 cup of simmering stock to the risotto, stir until liquid is absorbed. Continue this process, adding 1/2 cup stock and stirring until it has absorbed before adding the next. This will take 20-25 minutes. The rice should be tender yet firm to the bite.

  • Remove from heat. Stir in parmesan and remaining butter. Season and serve immediately.

  • Variations:

    Pea, feta and mint -cook ½ cup frozen peas following packet directions. Stir into the risotto in step 4 with the parmesan, remaining butter, 80g crumbled soft feta and 2 tablespoons chopped fresh mint.

    Basil and pesto Stir 1 cup small fresh basil leaves and 1/3 cup basil pesto into the risotto in step 4 with the parmesan and remaining butter.

    Asparagus Roughly chop 1 bunch asparagus and blanch in boiling salted water until bright green. Drain well. Stir into risotto in step 4 with the parmesan and remaining butter.

More recipes like this one