How to Make Risotto Milanese the Italian Way





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Uploaded on Oct 13, 2010

Ingredients for 4 persons

240 gr (8.46 oz) Carnaroli Rice
1 Teaspoon Saffron Threads
80-100 gr (2.82-3.52 oz) Unsalted Butter
50 gr (1.76 oz) Grated Parmesan
1 Cup Dry White Wine
2 Liters Meat Stock
1/2 Chopped Onion
Extra Virgin Olive Oil

Heat a non stick frying pan or a pot with high sides. In the meantime, heat the meat stock, which must always be added hot. Put the butter into the pan, over medium heat, drizzle over a little oil to prevent the butter from burning, and let it melt. Put the onion into the pan and let it brown.

At this point add the rice, toast it for a couple of minute stirring constantly (until it looks slightly translucent). Now pour in the white wine and let it evaporate (it is very important to let the wine completely evaporate, otherwise the rice will turn bitter). When the wine has completely evaporated, start adding the hot stock ladle by ladle to about 1cm over level of rice, then add the saffron threads.

Cook the rice for 15-18 minutes (it depends on the quality of the rice), over medium heat. Continue to add the hot stock ladle by ladle, to prevent the rice from drying out. When the rice is almost done, 3 minutes before the end of cooking time, turn the heat off, add the grated parmesan, a knob of butter and let it sit for 2 minutes. After 2 minutes stir vigorously the rice and transfer it to a serving plate.

Feel free to comment, rate and subscribe :) Buon appetito !


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