Risotto is not one of those things you can make and walk away from. In fact, it takes a lot of attention and stirring or you will completely burn your rice. That’s probably why it’s so hard to get a really good risotto when you’re out at a restaurant. But thankfully, it’s not all that complicated to do at home and is worth all the effort, because it tastes amazing! Risotto is one of the most popular ways of making rice in Italy, and it kind of lends itself to being a bit like mashed potatoes since you can add different herbs, spices and more to it, depending on what you are serving it with. And don’t tell anyone, but I have been known to eat a few spoonfuls cold while waiting for my food to warm up. It’s just that good.

Risotto-alla-Milanese-recipe

 

A good Risotto Milanese is creamy yet firm, without being crunchy. It should not become hard or sludgy so that it can hold a spoon up on its own. The rice is cooked slowly and evenly as you stir in the broth. And only once the rice is mostly cooked do you add in your extra spices and ingredients. You want the rice just a bit al dente when you put the extras in, so that you can let it sit for a few minutes to absorb all the flavors.

The type of rice you use can make all the difference, and the most popular risotto rice available in the US is Arborio. But that doesn’t mean it is the only kind and in fact you may be able to find other risotto alternatives if you have an Italian supermarket in town — or even online. You will need a short-grained round or semi-round rice for the best results. Other options you may come across are Vialone Nano and Carnaroli, which will work nicely. And even Originario will do the trick. Stay away from long-grained rice (like Patna) because the grains won’t get creamy and mush together. Minute rice is also a big no go.

Print Recipe
Risotto Milanese
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 3-4 portions A delicious and savory Risotto Milanese with Parmesan and white wine. Goes great with Osso Bucco and a hearty bottle of red wine.
Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Instructions
  1. Melt 3 tablespoons butter and olive oil in a medium pot at medium heat. Add onion and cook until transparent.
  2. Turn heat to low and add rice. Cook rice for a few minutes until it become transparent. Add about one cup of chicken broth (the rice should just barely be covered by liquid), stirring continuously until it is absorbed. Add another cup of chicken broth, continuously stirring until absorbed.
  3. Mix 2 tablespoons broth with saffron and add to risotto. Add more broth to cover rice and stir until absorbed. Continue until all broth is in the risotto and the rice is mostly cooked but still slightly firm (do a taste test here).
  4. Add remaining butter and fresh Parmesan, mixing well.
  5. Add salt, pepper, lemon jice and white wine. Taste and make adjustments. Put a lid on pot and let rest for two minutes.
  6. Enjoy with Osso Bucco!
Recipe Notes

Are you a Risotto fan? What is your favorite recipe?

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