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Risotto milanese


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Risotto milanese 0 Picture


  • 7 cups chicken stock
  • 1/2 cup chopped onion
  • 1/2 cup dry white wine
  • 1/2 cup parmesan cheese--or more if you like
  • 4 tbsp.butter
  • 2 cups rice
  • 4 tbsp. Butter


Servings 8


Step 1

Bring broth to a simmer. Meanwhile melt 4tbsp. Butter in a 3qt. Casserole. Cook onions 7-8 minutes--do not brown. Add rice and stir 1-2 min. Until all is butter coated. Pour in wine and let boil until almost all absorbed. Add 2 cups broth, and cook as above until all stock is absorbed. Stir in remaining 4tbsp. Butter and cheese with a fork
It can be served, or refrigerated for another day. Reheat in a moderate oven.
This makes enough for 8-10 people. Can be cut in half.


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