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Italian with Eliana – Milanese style risotto

Serves 6

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

500 gr Risotto rice type Carnaroli 

150 gr Butter 

1 Onion

200 gr Parmigiano cheese 

1 glass White wine 

2 tabs Vegetable broth

2  packs Saffron

Olive oil and salt



  • In a  pot, pour water, vegetable broth tabs and cook to boiling temperature
  •  Finely chop the onion
  • In a second pot, the main one, put 50 grams of butter, olive oil and then the chopped onion, then stew for about 3-5 minutes
  • Pour the rice and let toast for about 3-4 minutes while continuously stirring
  • Add the white wine and let evaporate
  • Proceed now with cooking the rice, by adding some broth and continuously stirring. Keep on adding broth anytime the rice is getting too sticky
  • Five minutes before the rice is cooked, add the Saffron (previously mixed in a cup of hot vegetable broth) and adjust with salt
  • Keep stirring the rice
  • When the rice is cooked, take the pot away from heat, add parmigiano cheese and butter and keep stirring, then serve.



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