Risotto alla Milanese

Risotto a la milanesa

Milanese risotto has many variations, but as in any recipe, variations are allowed. We love this option because it is a dish with a special, light and tasty flavor.

To prepare risotto, quality ingredients are basic, rice plays an important role, which is why you should always choose a carnaroli or arborio type rice that absorbs all the broth spectacularly and gives a perfect creaminess.

Time. 1 hour

Difficulty. Half

Servings: 4


300g carnaroli or arborio rice

1 sweet onion

70g butter

100g grated parmesan

1l meat broth

50ml white wine

5g saffron

Extra virgin olive oil


1 glass of water


  1. We infuse the saffron, put it in a glass of warm water and reserve covered. We must do this 1-2 hours before, although the ideal would be to leave it infusing the night before to obtain better results.
  2. Peel and cut the onion into small pieces.
  3. In our Optima saucepan we put half the butter and sauté over low heat until poached, it should be very soft.
  4. Add the rice, salt and sauté for a few minutes.
  5. Add the wine and cook until the alcohol evaporates.
  6. It is time to add the saffron infusion. We remove to integrate everything.
  7. We add ladles of hot broth little by little, stirring constantly so that the rice releases the starch.
  8. As the broth is used up, we add it and so on until it is ready.
  9. Once it is tender, remove from the heat and add the remaining butter and grated Parmesan. We mix with enveloping movements.
  10. We serve immediately and enjoy it.

Photographs and recipe by Raquel .

Reading next

Pasta al limón Monix
Tortilla de patatas chips con pimientos verdes

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.