Risotto alla Milanese
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Easy
- February 2007

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Serves 4
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Ready in about 30 minutes
This rich dish, which originates from Milan, is just perfect for vegetarians with its mix of saffron and wine with arborio rice.
Nutrition: per serving
- Calories
- 534kcals
- Fat
- 21.7g (11.2g saturated)
- Protein
- 13.9g
- Carbohydrates
- 69.4g (3.9g sugars)
- Salt
- 0.9g
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Ingredients
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- ½ tsp saffron strands
- 300g arborio or carnaroli risotto rice
- 150ml dry white wine
- 1 litre fresh vegetable or chicken stock
- 75g vegetarian Parmesan, grated, plus extra Parmesan shavings to serve
- Good handful fresh parsley, chopped
Method
- Get all your ingredients ready. Heat the olive oil and half the butter in a wide, non-stick pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Stir in the saffron until it begins to release its colour, then add the rice. Stir for 1 minute to coat in the butter, then pour in the wine and bubble until absorbed.
- Meanwhile, put the vegetable or chicken stock in a small saucepan and keep at a low simmer. Add a ladleful to the rice, stirring until absorbed. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes. You might not need all the stock.
- Stir in the remaining butter, cover with the lid and set aside for 2 minutes.
- To serve, stir in the grated Parmesan, chopped parsley and some seasoning to taste. Divide the risotto between shallow bowls or plates, top with some Parmesan shavings and serve immediately.
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Reviews
I love this recipe because I have a soft spot for Risotto and I’m a vegetarian so it’s the perfect recipe, very comforting after a long day at work and easy to make !