• llubrano

Risotto Alla Milanese with Peas

Classic Milanese risotto is distinctive for its golden color which comes from saffron and creamy Arborio rice and Parmesan cheese, here’s how I do it:


3/4 cup Arborio rice

1 medium onion or 2 shallots I used shallots chopped fine

1/2 cup white wine

3-4 cups vegetable stock

1/2 tsp saffron threads

1tbs butter

1-2 tbs olive oil

1/2 cup peas

1/2 cup Parmesan cheese grated

In a large skillet heat the butter and olive oil, then add the onion and simmer till translucent. Add the rice and toast it for a few mins then set flame low add the wine and stir till absorbed. Keep the veggie stock on low flame so always hot and add one ladle at a time to the rice stirring constantly till rice is toothsome/al dente don’t over cook it should take about 30-40 mins. At the end add the peas and parmesan cheese stir and serve hot.

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