Milanese Risotto – Risotto alla Milanese is a true classic Italian recipe, always a dinner surprise but always an impressive meal. The prosciutto and shallots add a lovely background flavour and body without changing the colour of the dish. That is down to the saffron. A herb that may be expensive but you only need to use a small pinch. I use beef broth in the dish to add that welcoming flavour and mild aroma making the dish even more in demand. As with all good Italian rice dishes, the finishing touch is the grated parmesan. A hard cheese that melts perfectly for this dish.

Milanese Risotto - Risotto alla Milanese

This vibrant saffron coloured risotto is known the world over for its delicate flavour and fragrance.

5 from 30 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Rice

Cook Time: 20

Total Time: 20

Servings: people

Calories: 656kcal

Ingredients

4 cups beef broth 1 L
2 tbsp Prosciutto 30 ml, diced
2 tbsp shallots 30 ml, finely chopped
5 tbsp butter 75 ml
2 tbsp olive oil 30 ml
2 cups arborio rice 500 ml
1/2 tsp saffron 2 ml
1/4 cup Parmesan 60 ml, grated
Salt to taste
ground black pepper to taste

Instructions

Bring the broth to slow simmer.
In a separate pot saute the prosciutto and shallots in 3 Tbs (45 ml) of the butter and all of the oil.
Add the rice as soon as the shallots become translucent and stir until the rice is well coated with the fat.
Add about 1/2 cup (125 ml) of the broth and stir frequently until most of the broth has been absorbed.
Continue adding the broth 1/2 cup (125 ml) at a time, stirring frequently, for 15 minutes.
Add the saffron and continue adding broth as it becomes absorbed, cooking an additional 5 minutes, or until the rice is cooked "al dente," still firm to the tooth.
Stir in the remaining 2 Tbs (30 ml) butter and the Parmesan cheese, and serve immediately

Notes

A classic Italian recipe, always a dinner surprise but always an impressive meal.

Nutrition

Milanese Risotto – Risotto alla Milanese