Risotto Milanese

Finished Risotto Milanese

Our first meal in Milan was this delicious, beautiful rice dish. While it is technically a first course or served with Osso Bucco, my husband and I devoured a huge serving of Risotto Milanese and declared ourselves happy. I will confess to eating this dish a, um, few more times over the next week.

And, of course, making it the moment we got home. Risotto is a perfect gluten-free dish — elegant and delicious.

Risotto has a reputation for being challenging and time-consuming. This is only sort of true. Yes, you need to keep on eye on the pan while the rice is absorbing liquid, but this generally happens in about thirty to forty minutes. Constant stirring is important, but you can also find time to do other tasks, including drinking a glass of wine!

Risotto Milanese

Finished Risotto Milanese

By Kassia Krozser Published: August 4, 2014

  • Yield: 4 - 6 Servings
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

Naturally gluten-free rice co-stars (along with saffron!) in this beautiful dish. Make it a main course or as part of a larger meal!



  1. Add the olive oil to a large skillet and heat over medium-high heat until it starts to shimmer. Add the onions and saute until translucent -- five minutes ore so.
    Onions sauteeing in olive oil.
  2. Add the rice and saute for 3 to 4 minutes. The rice will absorb oil and get shiny.
    Sauteeing rice in onions and olive oil.
  3. While the onions and rice are cooking, add the saffron to the hot chicken stock. Stir thoroughly. Set aside for a few minutes.
  4. Add the wine and salt, stirring the rice continuously until the wine has absorbed. Add the saffron-infused chicken stock a 1/2 cup at a time. A Cook over a medium-high heat, stirring continuously until the stock is absorbed.
    Rice absorbing stock
  5. Repeat until you've added about two and half cups of stock. The rice should look creamy. Taste the rice to see if it's ready -- you want the grains to be firm to your bite, but not crunchy. If necessary, add more stock and cook until the rice is finished.
  6. Stir in the butter and Parmesan cheese, and mix thoroughly. Taste, adjust seasonings, and serve.
    Butter added to Risotto Milanese.

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