Risotto alla milanese recipe

Recipe for risotto alla milanese in our easy vegetarian recipes collection.

Recipe ingredients

• 2 garlic cloves, crushed
• 4 tablespoons chopped fresh parsley
• Finely grated rind of 1 lemon
• For the risotto:
  • 1 teaspoon saffron strands
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 1/2 cups arborio rice
  • 2/3 cup dry white wine
  • 4 cups vegetable stock
  • Parmesan cheese shavings, to serve
  • Salt and freshly ground black pepper

How to make risotto alla milanese

• Mix together the garlic, parsley and lemon rind in a bowl. Reserve and set aside.
• To make the risotto, put the saffron in a small bowl with 1 tablespoon boiling water and leave to stand while the saffron is infused.
• Melt the butter in a heavy based frying saucepan and gently fry the onion for 5 minutes, until softened and golden.
• Stir in the rice and cook for about 2 minutes until it becomes translucent.
• Add the wine and saffron mixture and cook for several minutes until all the wine is absorbed.
• Add 2 1/2 cups of the stock to the pan and simmer gently until the stock is absorbed, stirring frequently.
• Gradually add more stock, a ladleful at a time, until the rice is tender.
• The rice might be tender and creamy before you have added all the stock, so add it slowly towards the end of the cooking time.
• Season the risotto with salt and pepper and transfer to a serving dish.
• Scatter lavishly with shavings of Parmesan cheese and the garlic and parsley mixture.
• This traditional Italian risotto is rich and creamy, and deliciously flavoured with garlic, shavings of Parmesan and fresh parsley.

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