|<<>>|19 of 25 Show listMobile Mode

Risotto Milanese

From the kitchen of Migros Saffron Package.

For 4 people


  • 2 cups Arborio rice
  • 1/3 cup butter
  • 1 onion
  • ½ cup dry white wine
  • 6-6.5 cups bouillon
  • 1 envelope saffron
  • grated parmesan
  • salt


  1. Sauté the finely chopped onion in half the butter until golden.
  2. Add the rice and sauté until slightly golden.
  3. Add a little salt.
  4. Deglaze the pan with the white wine and slightly reduce over medium to medium-high heat.
  5. While constantly stirring, add the bouillon a little at a time, approximately cup by cup, and allow the liquid to partially absorb before adding more.
  6. Cook the rice to al dente (or more, to taste) and leave a little liquid remaining. Risotto should be neither soupy nor dry.
  7. Stir in the saffron just before the risotto is done.
  8. Add the parmesan, to taste, and remaining butter.

Published by kath on