Simple Risotto Milanese

Simple Risotto Milanese is a side dish that serves 4. One portion of this dish contains about 12g of protein, 19g of fat, and a total of 457 calories. For $1.74 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Mini Pie Kitchen requires arborio rice, beef broth, white wine, and olive oil. 6 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a not so amazing spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Risotto alla milanese (Milanese-Style Risotto), Risotto Milanese-Style (Risottan alla Milanese), and Risotto Milanese.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes



1 1/4 cups arborio rice (short grain rice)

1 1/2 pints beef broth (vegetable broth can be substituted) approximately

4 Tablespoons butter

1 clove of garlic, finely minced

1 Tablespoon olive oil

1/2 cup of grated parmesan cheese

salt and pepper to taste

6 shallots, finely chopped (onions may also be substituted)

1/4 cup white wine, room temperature



sauce pan

wooden spoon


Cooking instruction summary:

Warm the broth on the stove top, keep it at a low simmer.Heat two tablespoons of the butter with the olive oil in a heavy based, large sauce pan, with high sides.Add the chopped shallots and garlic to the melted butter and olive oil. Saute until soft, about 1 minute. Add the saffron, stir until the yellow color is released.Add the rice, stir to coat , continue stirring with a wooden spoon for about one minuteAdd the wine to the rice and stir until it is absorbed.Add a ladleful of hot broth and continuously stir until the liquid is absorbed. Stir vigorously and incorporate as much air as possible. Continue until the rice is al dente (has a little bit of a bite to it), about 20 minutes. Save a ladleful of broth.Turn off the heat, add the parmesan, remaining butter, reserved broth and stir. Cover with a lid and leave to rest for two minutes. Spoon into bowls immediately. It should scoop like a thick soup and will pour into the bowl nicely.Top with more parmesan and salt and pepper to taste!

Show detailed instructions

Suggested for you

Korean Scallion Pancake with Shrimp, Bacon, and Kimchi
Salsa-Lime-Bean Dip
Salmon and Guacamole Sandwiches
Sweet Potato Sriracha Noodle Soup
Grilled Fish Tacos with Creamy Coleslaw for Two
Bacon Fried Rice
Camping s: Breakfast Pizza
Dark Chocolate Red Wine Fudge
Pork, corn and spinach pot pie
Sunday Supper: Fried Sweetbreads with Carrot Salad
Food Trivia

National Pigs-in-a-Blanket Day is celebrated on 24th April every year.

Food Joke

Do people who go to the gym to "feel the burn" know nothing of Mexican food?

Popular Recipes
Coconut Mango Banana Bread

July 28, 2018

Roasted Fish Tacos with Avocado Crema and Mango

May 28, 2019

Bananas Foster

August 6, 2018

Easiest-ever bread pudding

August 20, 2018

candy corn bark

November 17, 2018