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Risotto alla Milanese -- Rice Milan Style





2 cups uncooked Arborio rice *
5 tbsp. butter
1 tbsp. olive oil
1/2 cup onion, finely chopped
1 cup dry white wine
5 tbsp. butter
2 dashes saffron
2 cups chicken broth
1/2 cup Pecorino Romano cheese, grated


In a large pan cook the onion in 3 tablespoons of butter and 1 tablespoon of olive oil until they’re translucent, being careful not to brown them. When the onions are ready, add the rice. Mix well and toast it for about 2-3 minutes on high heat. Add wine and mix well until it evaporates. Add about 2 cups of broth and reduce the heat to medium. Mix it well and frequently, until absorbed. Continue to add broth and mixing frequently, until the rice is nearly cooked.

About 1/2 way through the cooking add a healthy pinch of saffron to the broth before mixing into the rice. When the rice is almost cooked, about 15-20 minutes, add 2 tablespoons of butter and the cheese. Mix it in well, remove from the stove, cover the pan and let it stand for a few minutes before serving.

Author's Comments

This is a famous dish in Milan. You will find it on most of the restaurant menu’s in that city. The recipe here is just one of the ways to make risotto. It should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.

* Do not use instant nor minute rice.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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