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Inspired by Risotto MilaneseGourmet | February 1999

Be patient, simmer the risotto slowly with frequent stirring. Never let it dry out between additions. The flavours meld and the result is creamy and irresistable.

Preparation time: 40 min
Cooking time: 30 ,om

Difficulty: Easy - for beginners


3 cups chicken broth
1 cup white wine
1 small onion
3 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan
few strand saffron optional


In a saucepan bring broth and wine to a simmer and keep at a bare simmer.
Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.


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