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Risotto Milanese
12oz Italian short grain rice (Arborio)
4-tbsp butter
1-large onion, finely chopped
1/2-cup dry white wine
5 to 6-cups hot water
2-chicken stock cubes
1/4-tsp saffron
2-tbsp butter, extra
2-tbsp grated Parmesan cheese
Risotto Milanese

Heat 4-tbsp of butter in frying pan
Add the onion and cook until tender
Add rice to pan and stir so that the rice is well coated with the butter
Add wine and 1-cup of hot water
Add saffron and chicken crumbled stock cubes
Stir well, and bring to a boil
When the water is almost absorbed, add another cup of hot water
Stir well again, and bring to a boil
When this water is almost all absorbed, continue adding 1-cup of water at a time until rice is al dente
Cooking time is about 20 minutes from the first cup of hot water is added
Cook the rice uncovered at this time
Stir in extra butter, Parmesan cheese, salt and pepper
Keep stirring until all the butter has melted

Serves 6