Risotto Milanese


5 cups chicken stock, hot
pinch of saffron threads
6 tbs butter
1 onion, minced
1/2 cup Aborio rice
1 cup Parmesan cheese, freshly grated
kosher salt and fresh cracked black pepper

This is a classical Risotto that is often served with osso buco.

  • Bring the stock to a boil in a large sauce pan, then reduce to a simmer.
  • Ladle a little hot stock into a small bowl, then add the saffron threads and set aside to steep.
  • Melt 4 tbs of butter in a large sauce pan until foaming.
  • Add the onion and cook over a low heat, stirring occasionally for  about 3 minutes or until translucent.
  • Add the rice. Stir until the grains are coated  with butter and starting to swell, then add a few ladle fulls of the hot stock, with the saffron liquid and salt and pepper to taste.
  • Stir constantly over a low heat until all the stock has been absorbed.
  • Add the remaining stock, a few ladle fulls at a time, allowing the rice to absorb all the liquid before adding more. Stir constantly.
  • After about 20-25 minutes, the rice should be just tender and the risotto golden yellow, moist and creamy.
  • Gently stir in about 2/3 of the grated Parmesan and the remaining butter. Heat through gently until the butter has melted, then taste and adjust the seasoning.
  • Serve hot with the remaining Parmesan.




15 min


25 min


No Comments

    Leave a Reply


    Skill Level