Return to listing

Classic Risotto Milanese

Vegetarians may like to know you can buy a Parmesan 'style' cheese from Bookhams

 Classic Risotto Milanese

  Serves 4 as a main course

 Arborio rice, measured to the 350ml level in a measuring jug
 110g butter
 ½ teaspoon (about 0.4g) saffron stamens
 1 medium onion, chopped small
 100ml dry white wine
 1.2 litres simmering chicken stock (to make your own see related recipe below)
 4 heaped tablespoons Parmigiano Reggiano (see recipe intro) plus extra to serve
 salt and freshly milled black pepper
Oven temperatures and Conversions
Click here for information
Equipment: You will need a large heavy based saucepan

This recipe is adapted from The Delia Collection: Italian


First of all crush the saffron to a powder with a pestle and mortar.

Next melt 60g of the butter in a heavy-based saucepan, add the saffron and allow 1 minute for the heat to draw out the flavour.

Then add the chopped onion and cook, over a low heat, uncovered for about 10 minutes until softened.

Meanwhile pour the wine into the mortar so it can soak up the remnants of saffron powder.

When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a rounded teaspoon of salt.

Increase the heat a little, stir gently and simmer without a lid, until the liquid has been absorbed.

Now put in a ladleful of the simmering stock, give it a stir, and again let it simmer until the stock has nearly all been absorbed but the rice is still moist.

Continue adding the simmering stock a ladleful at a time until the rice is tender but still creamy (about 25 – 30 minutes), the risotto should be soupy rather than mushy.

Stir frequently to prevent the rice from sticking to the bottom of the pan and encourage the rice to release its creaminess– particularly towards the end.

When the rice is cooked, remove the pan from the heat, stir in the remaining butter and Parmigiano Reggiano.

Cover with a tea towel and leave to stand, off the heat, for 5 minutes before serving.

Season to taste then serve with lots more freshly grated Parmigiano Reggiano cheese on the table.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Chicken Giblet Stock 

Chicken Giblet Stock

Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Here's how to make chicken stock, which can be used in my soup recipes.

Oven-baked Wild Mushroom Risotto Serves 6 as a starter

Oven-baked Wild Mushroom Risotto

Like souffles, risottos won't wait, so serve immediately on warmed plates

Risotto Verde Serves 6 as a starter or 4 as a main course

Risotto Verde

Asparagus should be enjoyed as often as possible during its short season and this is one of the finest ways of doing so: a risotto made from asparagus, broad beans, spring onions and chives – a real taste of early summer.

Smoked Fish Risotto Serves 2

Smoked Fish Risotto

Yes, smoked fish is expensive, but you'll find that a little goes a long way in this luxurious supper dish for two, so go on - why not treat yourself?

Lobster Risotto Serves 4 as a starter or 2 as a main course

Lobster Risotto

Doesn't this sound like the height of luxury? Well, it is and, thanks to a secret ingredient, plus ready-prepared lobster tails in brine, it's a risotto that anyone can make in minutes.




Popular topic
Latest post
Ask Lindsey... Stilton soup
08 Oct 2015 05:56
Coffee Break Baking powder
05 Oct 2015 18:33
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Mini Christmas cakes
08 Oct 2015 23:32
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Oven thermometer
01 Oct 2015 17:26
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by