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Risotto Milanese

AllysonAllyson Williams
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Makes 8 servings

Makes 8 servings
Makes 8 servings


  • 1 cup dry white wine
  • 1 ounce dried porcini mushrooms
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 2 cups Arborio rice
  • 6-7 cups beef stock
  • 1/4 teaspoon crushed saffron threads
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese
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  • 1

    Bring the white wine to boil in a small saucepan. Add the porcini, then remove the pan from the heat and set aside.

  • 2

    In a heavy pot or flameproof casserole, heat the oil. Add the onions and saute over low heat until soft, 5 minutes. Add the rice and cook, stirring, another 3 minutes.

  • 3

    Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep at a simmer. Stir, and allow it to simmer. When the stock has been absorbed, add another cup, stir, and simmer.

  • 4

    When half the stock has been added, add the wine, porcini and saffron. Continue adding the remaining stock, 1/2 cup at a time, stirring constantly, until the rice is slightly cramy and just tender. Altogether the rice should cook for 25-30 minutes.

  • 5

    Season with salt and pepper, mix gently, and garnish with Parmesan cheese. Serve immediately.

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