Milanese Risotto

Milanese Risotto

Course Main Dish
Cuisine French


  • 2 espresso cups risotto rice
  • 2 teaspoons olive oil
  • 1 espresso cup white dry wine
  • 1/2 piece small onion, peeled and chopped
  • 1 1/2 mugs hot chicken broth
  • 1 espresso cup mascarpone Italian cream
  • 1 espresso cup parmesan cheese, grated
  • 1/2 teaspoon saffron
  • salt and pepper


  1. In a second large pan, heat olive oil on medium-high setting until it smokes. Add onions and sauté until translucent.
  2. Pour I rice and toss well for 3 minutes. rice should be well coated in oil. Add your saffron and white wine. Toss for 4 to 5 minutes giving the rice time to absorb wine.
  3. Use a ladle to slowly pour a bit of broth into the risotto base. Stir and repeat each time the liquid is absorbed after about 15 to 20 minutes, the rice should be cooked.
  4. The only way to know for sure to taste it should not be aldente but soft. If not add a bit more broth. Add a pinch of salt and pepper per person.
  5. Once the rice is cooked and tender, reduce the heat into minimum. Add your cheese and mascarpone cream. Mix until the cream and cheese have melted. Serve immediately.

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