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Risotto Milanese

Prep Cooking Serves
10 mins 40 mins 2 Adults

An Italian classic

Recipe by The Devilled Egg | The Online Cookery School



Heat the oils in a pan.

Add the chopped onion and sweat until translucent.

Add the rice and heat until the grains are very hot.

Pour in the wine and let it be absorbed.

Start adding your stock. Add ladle by ladle, waiting for it to be absorbed before each addition.

Add the saffron to the pan.

Keep the pan hot and stir constantly to keep the starch moving.

When the rice has only a slight crunch left, add the parmesan and melt into the risotto.

Once the rice is cooked with almost no crunch to it, pour into bowls and serve.


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