Risotto alla Milanese (Risotto with Parmesan & Saffron)

Risotto alla Milanese (Risotto with Parmesan & Saffron)
Photo by Scott Phillips


  • ½ cup dry white wine
  • 1 medium onion, very finely chopped
  • 6 cups hot homemade or low-salt canned chicken broth; more as needed
  • ½ tsp. saffron threads
  • 8 Tbs. unsalted butter
  • 1 cup finely grated parmesan, preferably Parmigiano-Reggiano
  • 1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
  • + 1 more ingredients
    • Salt and freshly ground black pepper to taste

In a heavy-based saucepan that's large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it's translucent and fragrant, about 5 minutes. Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cu...

View full recipe at Fine Cooking


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