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

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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Rakhee Vaswani

Chef

Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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