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Milanese Risotto

The tradition of Milanese risotto goes way back in the Italian traditional cuisine, being one of the most popular Italian dishes. Hundreds and hundreds of recipes including the following one, are available, as a proof that this “trend” in the country's cuisine never ceases to impress and delight. Discover the Italian cooking spirit through the delicious recipe of Milanese Risotto!

As many cooks know it by now, the process of preparing risotto includes cooking it for at least half an hour, using the perfect cast iron skillet, in order to achieve the perfect texture and taste. The name 'Risotto' stands for a rice dish, and it comes in many varieties, depending on what kind of rice one uses; the most important types are the 'Italian Arborio', a fat medium grain rice, or Roma, Vialone, Carnaroli, Baldo or Ribe. Cooked in a large variety of ways, depending on the geographical traditions, risotto may include vegetables, seafood, fish, legumes, meat, cheese, mushrooms, wine and, sometimes, in rare occasions, even fruits.

For this specific recipe, Arborio rice is recommended. This Italian medium grain rice takes its name from the Italian town Arborio, which is the place where it’s mostly grown and cultivated. Its main characteristic is that, while cooking, it becomes firm and creamy, thus it enhances the food’s taste and texture with even more great attributes. Plus, this rice is available also in the average grocery stores.

This Milanese Risotto recipe serves 4 to 6 persons and needs the following ingredients:

  • 3 tbsp of olive oil
  • 2 + 2 tbsp of butter
  • 1 large onion, diced
  • ¼ cup of white wine
  • ½ tsp of saffron threads
  • 1 cup of Arborio rice
  • 5-8 cups of chicken stock
  • ½ cup of Pecorino Romano cheese, shredded
  • ½ cup of parmesan cheese, grated over individual servings
  • ¼ cup Italian parsley, chopped, as garnish

  • In a sauce pan, heat the stock. Then warm a large skillet, adding the olive oil and 2 tbsp of butter. As soon as the butter has melted add the onions and stir to coat and sauté for five minutes, furthermore and the Arborio rice. Sprinkle some saffron threads and stir to coat well. Now add the wine and wait until it’s absorbed, then begin adding stock.

    You should reduce the heat to a lower level, and add at first, enough stock just to cover the rice.During the refined process, as the stock is absorbed, you'll need to add more and more for 20 minutes, in a continuous process, until the rice becomes tender.

    When the final quantity of stock is almost completely reduced, add the remaining butter and the Pecorino Romano cheese. Stir well. Afterward turn down the heat and wait a couple of minutes, make it at least 5, allowing the final liquid to be absorbed. When serving, top each serving with Parmesan cheese. It is recommended to serve the Milanese Risotto with mushrooms, spinach, tomatoes or red bell peppers.

    Tags: italian cooking, italian recipe, italian recipes, risotto, italian, easy recipe, recipe, healthy recipe

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