Cheats’ Risotto Milanese

This makes a wonderful accompaniment to dishes such as Ossobuco and Italian Braised Beef with Gremolata

Serves 4

Cheats’ Risotto Milanese
 1 large onion, finely chopped
 1 oz (25g) butter
 10 fl oz (275ml) carnaroli rice (measured in a glass measuring jug)
 10 fl oz (275 ml) dry white wine
 10 fl oz (275 ml) vegetable stock (from Marigold Swiss bouillon powder)
 A generous pinch of saffron
 2 heaped tablespoons freshly grated parmesan
 2 tablespoons crème fraiche


In a medium-sized frying with a lid, sweat the onion in the butter for 5 minutes, stir in the rice, then add the wine, stock and saffron and a seasoning of salt.

As soon as it reaches simmering point, turn the heat down to the lowest setting, cover and let it cook gently for 20 minutes.

Finally stir the Parmesan and crème fraiche into the rice and serve with the beef.

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