Liquid Measurement Converter

is equal to
Weight Measurement Converter

is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


Risotto Milanese Recipe


  • Collect Recipes
  • Vote for Recipes
  • Post Comments

Risotto Milanese

Creamy risotto flavored with beef stock, saffron and Parmigiano-Reggiano cheese.

Risotto Milanese recipe

Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


2 cups Arborio rice
3 TBSP unsalted butter
1 onion, chopped
7 1/2 cups beef stock
1/2 cup white wine
2 pinches of saffron threads
1/2 cup fresh grated Parmigiano-Reggiano cheese
salt & pepper


1. In a medium saucepan heat the beef stock until hot, stir in the saffron and reduce heat to low to keep the stock hot.

2. In a dutch oven a large pot melt 2 TBSP of the butter over medium heat. Add the onion and cook 2 minutes, stirring occasionally. Add the rice and cook for 2 more minutes, stirring occasionally. Stir in the wine and continue stirring until the rice has absorbed the wine.

3. Add 1 cup of the stock to the rice and stir until absorbed. Continue adding the stock 1/2 cup to 3/4 cup at a time stirring constantly until absorbed. Repeat until stock is gone, about 30 to 35 minutes or until creamy, while continuing to stir the entire time.

4. When the all the liquid is absorbed and the rice has a creamy texture remove it from the heat and stir in the Parmigiano-Reggiano and the remaining 1 TBSP of butter. Add salt & pepper to taste.

More Recipes Like This

Recipe Feedback

10 people voted on this recipe:
90% say Yep, It's Great

What do you think?

Got some tips or comments for this recipe?

Risotto Milanese


Email a copy of the recipe
(Risotto Milanese)

Re-type email:
Get free weekly recipe alerts.