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5 from 1 vote

Risotto alla Milanese Recipe

A real food take on this 18th century Italian dish. This side dish is perfect with roasts and other beef dishes.
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 cups
Calories 167kcal
Author Heather Dessinger



  • In a medium saucepan, combine the chicken stock and water.
  • Bring to a boil then reduce to low heat to keep warm.
  • While the stock is heating, grate the Parmesan cheese and set aside.
  • Finely chop the herbs and set aside and finely dice the onion and set aside.
  • Once the stock is hot, add the saffron and stir.
  • In a new saucepan, heat 2 tablespoons of the butter and the olive oil over medium heat.
  • Add the diced onion, salt, and pepper, and saute until the onion is soft and translucent, but not browned.
  • Reduce the heat to medium-low and add the rice, stirring constantly for 3-4 minutes.
  • Add the wine to the rice, stirring and scraping the bottom of the pan.
  • Once the wine is almost all absorbed, add just enough warm stock to cover the rice.
  • Cook, stirring frequently until the stock is almost all absorbed.
  • Repeat the process of adding stock and cooking twice more.
  • Taste the rice. It should be chewy and soft, but not crunchy. If it is crunchy and stock once more to finish cooking.
  • Remove from heat, add the remaining butter, and cover.
  • After 2 minutes stir in the Parmesan cheese and chopped herbs.
  • Serve immediately with additional shredded Parmesan if desired.


The finished risotto should be creamy and smooth; not too runny and not too thick. If it is too runny try cooking it for a few minutes longer. If it is too thick and a little more broth.


Calories: 167kcal | Carbohydrates: 9.7g | Protein: 6.5g | Fat: 11.2g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 599mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg