Milanese risotto
Serves: 4 or 6 as a starter
Prep time: 20 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Milanese risotto
Serves: 4 or 6 as a starter
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
447Kcal
Fat
15gr
Saturates
6.5gr
Carbs
64gr
Sugars
3gr
Fibre
2gr
Protein
9gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 25g butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 x 0.4g pack saffron
- 300g risotto rice
- 100ml white wine
- 1.2 litres chicken stock
- 40g Parmesan cheese, finely grated, plus extra to serve
Step by step
Get ahead
Par-cook the risotto, gradually adding just 600ml of the stock in step 3. Spread out on a tray to cool. Chill for up to 24 hours. Return to the pan and gradually add the remaining stock as before.
- Heat half the butter with the olive oil in a saucepan, add the onion and cook for a few minutes until beginning to soften. Add the garlic and cook for a minute longer.
- Stir in the saffron and cook for 1 minute. Tip in the rice, mix well with the onion, and cook for 2 minutes. Turn up the heat, pour in the wine and allow to bubble rapidly until it has been absorbed – about 2 minutes.
- Heat the stock in a separate saucepan and gradually add to the rice, a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep doing this, stirring frequently, until all the liquid has been added and absorbed by the rice, giving a creamy texture, this will take 16-18 minutes.
- Stir through the Parmesan and remaining butter. Season well to taste and allow to sit, covered, for a few minutes. Ladle into bowls and serve topped with extra Parmesan.
