Ingredients for 6 servings:
50 gr Vialone rice
50 gr butter
1 minced little onion
1 pocket of saffron
2 lt of meat broth (see recipe)
Half glass of white wine
60 gr grated Parmesan cheese
Ready in: about 60 minutes
50 gr Vialone rice
50 gr butter
1 minced little onion
1 pocket of saffron
2 lt of meat broth (see recipe)
Half glass of white wine
60 gr grated Parmesan cheese
Ready in: about 60 minutes
How to prepare the recipe: "Risotto alla milanese":
Take a pan and slightly brown the onion in the butter. Add rice and stir with a wooden spoon in order to flavor it.
Wet with the wine, let it evaporate, add and mix the saffron, adding a ladle of broth one at a time, waiting for it’s assorbed before adding the next one. Keep on stiring until the rice is almost done.
Remove from heat, add the Parmesan and “mantecate” (cream) for several minutes.
Serve immediately.
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: easy
Calories: 330 per person
Chef’s advice
You can match the Milanese risotto with milanese style sliced veal shank.
If you don’t match the risotto with meat dish, I suggest to match the risotto with Bonarda dell’Oltrepò Pavese, Riesling Italico Di Terlano, Vernaccia di San Gimignano.
Take a pan and slightly brown the onion in the butter. Add rice and stir with a wooden spoon in order to flavor it.
Wet with the wine, let it evaporate, add and mix the saffron, adding a ladle of broth one at a time, waiting for it’s assorbed before adding the next one. Keep on stiring until the rice is almost done.
Remove from heat, add the Parmesan and “mantecate” (cream) for several minutes.
Serve immediately.
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: easy
Calories: 330 per person
Chef’s advice
You can match the Milanese risotto with milanese style sliced veal shank.
If you don’t match the risotto with meat dish, I suggest to match the risotto with Bonarda dell’Oltrepò Pavese, Riesling Italico Di Terlano, Vernaccia di San Gimignano.
In the picture, Risotto alla milanese
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