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
Risotto with quails
(First courses)
Wash the quails, dry them, cut the little paws, roll the quails with a slice of ham and tie with colorless wire. Put th ...
(First courses)
Wash the quails, dry them, cut the little paws, roll the quails with a slice of ham and tie with colorless wire. Put th ...
Sicilian style fried rice balls
(First courses)
Cook the rice in hot boiling water and drain “al dente” (underdone). Pour the rice in a bowl and season with the par ...
(First courses)
Cook the rice in hot boiling water and drain “al dente” (underdone). Pour the rice in a bowl and season with the par ...
Parmesan risotto
(First courses)
In a pan, brown the onion into butter. Add the rice and mixing with a wooden spoon, leave to gain flavor for some minute ...
(First courses)
In a pan, brown the onion into butter. Add the rice and mixing with a wooden spoon, leave to gain flavor for some minute ...
Rice with green peas
(First courses)
Shell the peas and set aside. Wash the pods, boil in salted water and whisk them; you must obtain a soft and fluid mixtu ...
(First courses)
Shell the peas and set aside. Wash the pods, boil in salted water and whisk them; you must obtain a soft and fluid mixtu ...
Risotto alla milanese
(First courses)
Take a pan and slightly brown the onion in the butter. Add rice and stir with a wooden spoon in order to flavor it. W ...
(First courses)
Take a pan and slightly brown the onion in the butter. Add rice and stir with a wooden spoon in order to flavor it. W ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
