Skip to content

Flavorful Fridays: Risotto alla Milanese

June 11, 2010

What is Lombardian cuisine without their traditional risotto alla milanese?  This risotto dish contains saffron which offers a light and distinct flavor to the creamy rice. Will still prefers the risotto with sausage or prosciutto, but the risotto with saffron is a nice dish to add to the mix of dinner options.

Risotto alla Milanese

Adapted from Culinaria Italy


2 Tablespoons butter

1 Tablespoon olive oil

1 small yellow onion, diced

1-3/4 cups Arborio rice

1 cup dry white wine

1 pinch of powdered saffron or a few strands

3-1/2 cups beef stock

salt and pepper

1/2 freshly grated Parmesan


Place the olive oil and butter in a large stock pot, slowly melting the butter. Add the chopped onions and saute until translucent. Add the rice and cook, stirring with a wooden spoon until it begins to “pop” and appears translucent. Pour in the wine and reduce. Add powdered or a few strands of saffron and mix well. In a small pot, heat the beef stock. Slowly begin adding beef stock to the rice, about one cup at a time, ensuring that the rice is absorbing each addition of stock. Just before rice is finished cooking, add salt and pepper. Stir in grated cheese and cooked sausage. Serve and enjoy!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: