Risotto Milanese
A saffron flavoured Risotto loaded with cheese and vegetables.
Risotto Milanese Recipe by Chef Rakhee Vaswani
Cuisine

- Italian

Serves

- 4

Cooking Time

-15-20 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 30 Min

INGREDIENTS

  • FOR Risotto Milanese
  • 1 tbsp chopped garlic
  • 1 tbsp chopped onions
  • 100 gm Arborio rice
  • wine as required
  • vegetable stock
  • as required
  • 1 tsp saffron
  • soaked
  • 2 tbsp Olive oil
  • FOR the Veggies
  • 1 tsp Olive oil
  • 1 tbsp butter
  • 1 tbsp garlic finely chopped
  • 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

HOW TO PREPARE RISOTTO MILANESE

  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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