Name: Risotto alla Milanese
Yield: Serves 6
Ingredients: about 1 litre (1¾ pints) chicken or veal stock, or water; extra butter; 500 g (1–1¼ lb) Italian rice; a generous pinch of saffron; 3 shallots or 1 medium-size onion, chopped; 200 ml (7 fl oz) dry white wine; salt and pepper; a little parmesan cheese; 60 g (2 oz) + 2 × 15 ml spoon (2 tablespoons) butter; grated parmesan cheese

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

The rice fields of the Po valley produce a plump grain exactly right for the juiciness of a risotto. This plain saffron risotto is the classic accompaniment to Ossi Buchi, but it can be served on its own with butter and cheese as a first course, especially if you want to show off a particularly fine rice.