Risotto Milanese
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 3-4 portions A delicious and savory Risotto Milanese with Parmesan and white wine. Goes great with Osso Bucco and a hearty bottle of red wine.
Ingredients
Instructions
  1. Melt 3 tablespoons butter and olive oil in a medium pot at medium heat. Add onion and cook until transparent.
  2. Turn heat to low and add rice. Cook rice for a few minutes until it become transparent. Add about one cup of chicken broth (the rice should just barely be covered by liquid), stirring continuously until it is absorbed. Add another cup of chicken broth, continuously stirring until absorbed.
  3. Mix 2 tablespoons broth with saffron and add to risotto. Add more broth to cover rice and stir until absorbed. Continue until all broth is in the risotto and the rice is mostly cooked but still slightly firm (do a taste test here).
  4. Add remaining butter and fresh Parmesan, mixing well.
  5. Add salt, pepper, lemon jice and white wine. Taste and make adjustments. Put a lid on pot and let rest for two minutes.
  6. Enjoy with Osso Bucco!
Recipe Notes

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