Risotto Milanese

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• Zoe

  06 July 2011

  Zoe rated and commented on this recipe

  

  This was very nice and I will be making it again. I added some chicken when I fried the onions to give the dish a bit more bulk and it worked very well. Only thing I would say to watch is what stock you use, the one I used was high in salt and made the dish a bit salty for me.

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• Peter_C

  03 September 2011

  Peter_C rated and commented on this recipe

  

  Of course you should make your own stock, but that takes time. I usually cheat a bit by adding a bit more wine and making use of whatever else I cook with it. Better than pre-made gunk. This is the traditional accompaniment to Osso Buco, but other rich, Mediterranean, 'meat casseroles' could substitute, e.g. chicken cacciatore.

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• Susie Q

  01 February 2013

  Susie Q commented on this recipe

  Gorgeous, did the recipe as described using homemade chicken stock and it was lovely. Served it with the osso bucco and would definitely do it again. But it was lovely on it's own too.

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Ingredients

• 750-950ml chicken stock
• 50g butter
• 1 small onion , finely chopped
• 150g arborio rice
• a small glass dry white wine
• 2 good pinches of saffron
• 50g parmesan , finely grated, plus shavings to finish

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 750-950ml chicken stock
• 50g butter
• 1 small onion , finely chopped
• 150g arborio rice
• a small glass dry white wine
• 2 good pinches of saffron
• 50g parmesan , finely grated, plus shavings to finish

Per serving

607 kcalories, protein 16.2g, carbohydrate 6.6g, fat 30.5 g, saturated fat 17.8g, fibre 1.8g, salt 3.74 g

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