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July 2015

Risotto Milanese (Saffron)




What You’ll Need:

  • 2 cups arborio rice
  • 6 cups of stock (chicken, no added salt)
  • 1 tsp of Saffron
  • 1 medium onion, finely diced
  • 1 tbsp of butter
  • 1 tbsp of olive oil
  • 1/2 cup of an Italian white wine
  • 3/4 cup shredded quality Parmigiano Reggiano
  • quality Sea Salt – my fav is :¬†Maldon Sea Salt


  1. In a non-stick pot, I use my ceramic pot for this, cook your finely diced onion in 1-2 tbsps of olive oil on medium-low heat for 8-10 mins until translucent not browned.
  2. Have your stock heated in a separate pot with saffron threads.
  3. Add the 2 cups of arborio rice and toast for 1-3 mins. You will notice the outside of the grain is more translucent but still a white center.
  4. Add white wine, stir and wait until absorbed completely, make sure your heat is medium-low.
  5. Add in 1 ladle of stock and wait until absorbed completely, you must stir the rice and incorporate. Do this repeatedly ladle by ladle until your stock is gone. This should take 25 -30 mins. Make sure its Al dente!
  6. Add in your butter and parmigiano and serve with shaved parmigiano on top!