Risotto Milanese By Rakhee Vaswani

Risotto Milanese

A saffron flavoured Risotto loaded with cheese and vegetables.
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Cooking Time

15-20 min

Meal Type


Preparation Time

30 Min



Rate This Recipe8


  • For risotto milanese
  • 1 tbsp chopped garlic
  • 1 tbsp chopped onions
  • 100 gm arborio rice
  • wine
  • vegetable stock
  • 1 tsp saffron
  • soaked
  • 2 tbsp olive oil
  • For the veggies
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 tbsp finely chopped garlic
  • 1 cup chopped yellow and green zucchinis
  • 7 baby peeled and blanched carrots
  • 4 asparagus
  • salt to taste
  • crushed black pepper
  • 1 sprig rosemary herb
  • For garnish
  • grated cheese
  • cream
  • fresh chopped parsley
  • butter
  • parmesan crisp
  • soy sauce


  1. 1

    Heat olive oil in a pan and add finely chopped garlic, finely chopped onions and Arborio rice.
  2. 2

    Fry the rice and then add wine, vegetable stock and soaked saffron, let the rice cook, add some more vegetable stock till the rice is done.
  3. 3

    Garnish with grated cheese, cream, finely chopped fresh parsley and butter.
  4. 4

    Heat olive oil in a pan, add butter finely chopped garlic, chopped zucchinis, asparagus, toss and season with salt and crushed black pepper, add a sprig of rosemary.
  5. 5

    Serve the rice on a plate and arrange the prepared veggies.
  6. 6

    Garnish with a rosemary sprig, parmesan crisp and soy sauce.

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