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Risotto alla Milanese
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Risotto alla Milanese
A traditional Italian risotto dish from Milan, made with saffron-infused broth, beef or veal stock, butter, parmesan cheese, and served with a roasted veal chop or ossobuco. This creamy and flavorful risotto is a classic example of Lombardy's rich culinary heritage. The saffron adds a distinctive yellow color and a subtle earthy flavor, while the parmesan cheese provides a salty and nutty taste. This recipe serves 4 and is perfect for special occasions or romantic dinners.
Time Cook
20
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
1 cup
Arborio Rice
110 Calories
0.25 teaspoon
Saffron Threads
0 Calories
4 cups
Beef or Veal Stock
160 Calories
4 tablespoons
Butter
240 Calories
1 cup
Parmesan Cheese
110 Calories
0.5 cup
White Wine
50 Calories
4 pieces
Veal Chop or Ossobuco
200 Calories
to taste
Salt and Pepper
0 Calories
chopped tablespoon
Fresh Parsley
0 Calories
Step-by-Step Instructions
1
Heat the chicken or veal stock in a separate pot and keep warm. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2
Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in butter and slightly toasted.
3
Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly, about 2-3 minutes.
4
Add 1/2 cup of warm stock to the rice and cook, stirring constantly, until the liquid is almost completely absorbed. Repeat this process, adding the stock in 1/2 cup increments, until the rice is cooked and creamy, about 20-25 minutes.
5
When the rice is cooked, remove from heat and stir in the remaining 2 tablespoons of butter and 1 cup of grated parmesan cheese. Season with salt and pepper to taste.
6
Serve the risotto immediately, garnished with a sprinkle of parmesan cheese and a few strands of saffron. Place a roasted veal chop or ossobuco on top of the risotto and drizzle with extra virgin olive oil.
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Where cooking meets life and technology.
© 2025 Cooklaif