Risotto Alla Milanese

  • Yield: 6 servings

Arborio rice is used in risotto because its starchiness adds to the creaminess of the dish.


5cups lower-sodium chicken broth
4tablespoons unsalted butter, divided
1/3cup onion, finely minced
1 1/2cups Arborio rice
1/2cup dry white wine
1/2 to 1teaspoon saffron threads
1/3cup grated Parmesan cheese
1/4teaspoon salt
Coarsely ground black pepper


  1. Bring broth to a simmer in a saucepan. Melt 3 tablespoons butter in a heavy 4-quart pan over moderate heat. Add onion and saute, stirring, until onion is softened but not yet browned, about 2 minutes. Add rice; stir for a minute or so, making sure all grains are coated. Add wine; stir until it is completely absorbed.
  2. Crush saffron, add to pan, and continue stirring for another minute. Begin to add broth, 1/2 cup at a time, stirring frequently after each addition until liquid is almost completely absorbed. After about 15 minutes, begin to taste the rice. Risotto is done when rice is tender but al dente. (You may not need all the broth.) Turn off heat; stir in Parmesan and remaining 1 tablespoon butter. Add salt and pepper, and pass additional cheese at the table if desired.

Recipe by Jo Marshall

Nutritional Info *per serving

  • Calories 290
  • Fat 9g
  • Cholesterol 30mg
  • Sodium 670mg
  • Carbohydrate 40g
  • Fiber 2g
  • Protein 7g