Friday, 2 October 2015

Risotto alla Milanese recipes

75g(3 oz) butter or margarine
1 small onion, finely chopped
450g(1 lb) Arborio rice
150ml dry white wine
750ml(2 pints) boiling vegetable stock
2.5ml(1 tbsp) saffron powder or large pinch of saffron strands
75g(3 oz)freshly grated Parmesan cheese
salt and pepper


1. Put half the butter and the onion in a large bowl. Cover and cook on high for 4 minutes or until the onion is softened.

2. Add the rice wine, stock and saffron, re-cover and cook on high 15 minutes or until the rice is tender and the water absorbed.

3. Stir in the remaining butter and half of the cheese, then season generously with pepper and a little salt. Serve immediately, with the remaining Parmesan handed rounded separately and accompanied by a mixed salad.

Prep Time:     30 minutes 
No of Serves: 3 Members