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Risotto milanese

Risotto milanese is a simple risotto flavoured with saffron, which also gives the risotto a beautiful golden color. 
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 328kcal
Author Janice


  • Olive oil
  • 1 small onion use a mini food processor if you can, finely chopped
  • 1 stalk celery also done with a mini food processor, finely chopped
  • 1 cup arborio rice
  • ½ cup white wine
  • 1 big pinch saffron Daniel says to use a liberal amount, but maybe use however much you are willing to part with considering its price
  • 900 mL chicken broth
  • 1–2 tbsp salted butter
  • ⅓–½ cup finely grated parmesan Daniel says use top quality cheese


  • In a medium saucepan, heat the chicken broth so that it is warm, if not gently simmering.
  • Coat another medium saucepan with olive oil, add the onion and celery, and heat on medium.
  • Cook the mixture until it is cooked, and the onions are translucent (but not colored).
  • Add the arborio, and stir constantly until they are coated with the oil and veg mixture. The rice will become translucent.
  • Add the wine, and stir, stir, stir, until the wine has just about disappeared.
  • Add the saffron and a ladle-full of hot broth. Stir, stir, stir.
  • When the broth is absorbed, add another ladle-full. Continue until the risotto is al dente (or as cooked as you like it). The risotto will look thick and creamy.
  • Add the butter and the grated parmesan. The risotto will thicken even more and become even creamier.
  • Beware! It’s addictive.
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Calories: 328kcal