Risotto Milanese
Creamy saffron-infused risotto with Parmesan cheese, perfect for elegant dinners or comforting family meals, showcasing rich flavors and a luxurious texture.
Ingredients
Instructions
- Heat broth in a small saucepan over medium heat until simmering; keep hot over low heat.
- Heat 6 tablespoons of butter in a heavy 10-inch skillet or 2 1/2-quart saucepan over medium heat.
- When foam subsides, add chopped onion; sauté until onion is soft, about 5 minutes.
- Stir in rice; cook and stir for 2 minutes.
- Stir in white wine, salt, and pepper.
- Cook uncovered over medium-high heat, stirring occasionally, until wine is evaporated, about 3 to 5 minutes.
Tips & Substitutions
For a creamier risotto, stir in an extra tablespoon of butter at the end. Arborio rice is preferred for its starchiness, but you can substitute with Carnaroli or Vialone Nano if needed. If you want to enhance the flavor, consider adding a finely chopped garlic clove when sautéing the onion. This dish pairs beautifully with Savory Jumbo Shells for a delightful Italian meal.
Serving Suggestions
Serve Risotto Milanese with a sprinkle of additional Parmesan cheese and a garnish of fresh parsley for color. It pairs well with grilled vegetables or a simple arugula salad for a refreshing contrast. For a complete meal, consider serving it alongside Chicken recipes, such as Denny'S Chicken, to round out the flavors.
Storage & Reheating
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to loosen it up and warm it gently over low heat, stirring to achieve a creamy consistency again. Avoid reheating in the microwave as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Risotto Milanese contains roughly 158 calories, with 9g protein, 20g carbohydrates, and 5g fat. It is an excellent source of vitamin C (81% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2143mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth as a substitute for chicken broth to make the dish vegetarian. Just ensure that the broth is flavorful and well-seasoned, as it will significantly influence the overall taste of the risotto.
What type of rice is best for making risotto?
Arborio rice is the most commonly used variety for risotto due to its high starch content, which creates a creamy texture. However, Carnaroli and Vialone Nano are excellent alternatives if you can find them, offering even better creaminess and flavor retention.
How do I know when the risotto is done cooking?
The risotto is ready when the rice grains are al dente—cooked through but still firm to the bite. You should also notice a creamy consistency; if it looks too dry, add a little more broth and continue stirring until the desired texture is achieved.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).