Risotto alla Milanese

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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

Our Risotto Style Rice has round, tender medium-grains that lock in moisture when cooked, making it ideal for cooking up a creamy risotto

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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)









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  • 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.

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