How to make it

  • 1. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat.
  • Add the onion and cook until softened and translucent, 8 to 10 minutes.
  • Add the saffron and cook, stirring, for 1 minute.
  • Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
  • 2. Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
  • 3. Continue adding the stock a ladle at a time, waiting until the liquid is completely absorbed before adding more.
  • 4. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
  • 5. Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed.
  • Transfer to warmed serving plates

Reviews & Comments 1

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    " It was excellent "
    trackwidow ate it and said...
    I love risotto! Risotto Milanse was the first type I made way back when I was in high school. I was hooked and I've made all kinds of risottos since then. This is my favorite, though. My first love...
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