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Risotto alla Milanese
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Risotto alla Milanese

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 2
Author: Neriz


  • 1 tbsp olive oil
  • 1 small white onion chopped finely
  • 120 grams risotto rice (carnaroli or arborio would be fine)
  • 1/3 cup white wine (dry, not the sweet kind)
  • 2 and 1/2 cups veal stock simmering
  • 1/8 tsp saffron powdered
  • 1 tbsp butter unsalted
  • 1/3 cup Parmigiano Reggiano
  • salt to season


  • Put a non-stick pan in low heat. Pour the olive oil. Once the oil is ready, put the finely chopped onion and cook until softened.
  • Turn the heat up to medium and add the rice to the onion. Cook until the rice is properly coated with oil and quite translucent. This starts the creaming process of the rice. Do not forget that you must continue stirring the rice during this entire process.
  • Pour the wine and let evaporate.
  • Once the wine has evaporated, pour in a couple of ladles of the (simmering) stock. Turn the heat back to low.
  • Add the powdered saffron and continue stirring.
  • Once the stock has been absorbed by the rice, pour another ladle of stock into the rice. Keep doing this until the rice gets ALMOST cooked (still firm, not mushy). This should take around 17 minutes.
  • Before turning off the heat, taste and season. Remember that the cheese will add a bit of saltiness as well.
  • Turn off the heat and add in butter and parmigiano. Mix and then cover the pan. Set aside for 2 to 3 minutes and then serve.


  • I normally season my stock while simmering so I only do a bit of seasoning in the rice, if at all.
  • In case you ran out of stock, water is OK, but it has to be hot. The measurement of the stock in here is more than enough for the amount of rice.
  • You can add more creaminess by using more butter at the end.