• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Risotto Alla Milanese

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • 5 c Chicken stock
  • pn Saffron threads
  • 3 tb Olive oil
  • 1/3 c Onion; minced
  • 2 tb Prosciutto; finely diced
  • 1 1/2 c Arborio rice
  • 1/4 c Marsala; or white wine
  • 1/4 c Parmesan cheese, grated
  • 1/2 ts Black pepper
  • 2 tb Butter


In a medium saucepan, bring the stock to a simmer and crumble in the
saffron. Maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, heat the oil
over moderate heat. Add onion and prosciutto and cook until the onion is
softened and translucent, about 2 minutes.
Add the rice and stir for 1-2 minutes until well coated with oil and
slightly translucent. Add the Marsala and cook, stirring until it
Add 1/2 cup of the simmering stock and cook, stirring constantly, until
the rice is almost tender but still slightly crunchy in the center, 20-25
Add cheese and season with the pepper and salt to taste. Continue to
cook, stirring and adding stock as necessary, 1/4 cup at a time, until the
rice is tender but still firm and is bound with a creamy sauce 3-6 minutes
longer. Stir in butter and serve hot.

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