Risotto Milanese, by Michelle Roberts

Risotto Milanese

I love risotto. More moist than pilaf, it can be as simple or as complicated as you let it be, with pages of ingredients or a mere handful, as in this recipe. This recipe comes from Carlucci on Halsted Street in Chicago. Serving four, it takes about 35 minutes to make.


  • 6 Ounces onions — chopped
  • 1/2 Cup olive oil
  • 10 Ounces arborio rice
  • 16 saffron threads
  • 3/4 Cup white wine
  • 2 Quarts chicken stock
  • 1 Pinch salt — to taste
  • 1 Pinch black pepper — to taste
  • 2 Tablespoons butter
  • 1/4 Cup grated Parmesan cheese

Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.

Suggested Wine: Barbera d’Alba

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