Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.


and how to make a perfect risotto

Risotto con le Fragole

Risotto with Strawberries

Risotto con gli Spinaci

Risotto with Spinach

Risotto Recipes




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

Risotto with Saffron
Risotto alla Milanese
How to Make Easy a Perfect Risotto Recipe
5 cups (approximately 1 liter) chicken broth, warm to a simmer in a small saucepan
1/4 teaspoon saffron powder
3 + 2 tablespoons (45 + 30 gr) butter
1 medium onion, very finely chopped
1 1/2 cups (300 gr) arborio rice
1/2 cup (120 cc) dry white wine
salt and pepper
4 oz (115 gr) parmigiano reggiano cheese, freshly grated
risotto milanese xy02
In a small bowl, dissolve the saffron in ½ cup (120 c) broth and set aside.  
risotto milanese xy03
In a large saucepan, put 3 tablespoons (45 gr) of the butter, and turn heat to medium. When the butter begins foaming, add the onion. Sauté and stir with a wooden spoon for a few minutes until the onion becomes soft.
risotto milanese xy04
Add the rice; stir for about 2 minutes . . . .
risotto milanese xy05
. . . stir for about 2 minutes until the rice is well coated.
risotto milanese xy06
Add the wine and stir to evaporate it.
risotto milanese xy07
Add ¼ cup (60 cc) broth, and salt and pepper.
risotto milanese xy08
Stir to prevent the rice from sticking.
risotto milanese xy09
When the rice begins absorbing the liquid, add more broth.
risotto milanese xy10
Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.
risotto milanese xy11
After about 10 minutes, stir in the ½ cup (120 cc) broth that has the dissolved saffron.
risotto milanese xy12
After about 8 more minutes, add 2 tablespoons (30 gr) butter and the grated parmigiano cheese.
risotto milanese xy13
Continue stirring and adding broth.
risotto milanese xy01

Main Course  >> Risotto alla Milanese

The rice will be ready in about 2 more minutes, when al dente, (firm but not too soft or overcooked). Cooking time may vary. Let the risotto rest for two minutes before serving.
Risotto remains the most important staple dish for many people in all Northern Italy, and especially in Milan. Saffron is the key ingredient of this dish and gives the traditional flavor and color (the word “saffron” comes from the Arabic word for “yellow”).