Risotto alla Milanese – Classic Risotto

This is the recipe from the wonderful risotto cooking class Melissa, my mom and I took at the Williams-Sonoma Kitchen in San Francisco. You need to stay near the stove, but the flavor is totally worth it!

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Risotto alla Milanese (Classic Risotto)
This is the recipe from the wonderful risotto cooking class Melissa, my mom and I took at the Williams-Sonoma Kitchen in San Francisco. You need to stay near the stove, but the flavor is totally worth it!
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Serves
6  
Total Time
45 min
Total Time
45 min
2468 calories
175 g
242 g
143 g
77 g
58 g
2012 g
3251 g
23 g
2 g
77 g
Nutrition Facts
Serving Size
2012g
Servings
6
Amount Per Serving
Calories 2468
Calories from Fat 1258
% Daily Value *
Total Fat 143g
219%
Saturated Fat 58g
288%
Trans Fat 2g
Polyunsaturated Fat 11g
Monounsaturated Fat 66g
Cholesterol 242mg
81%
Sodium 3251mg
135%
Total Carbohydrates 175g
58%
Dietary Fiber 2g
7%
Sugars 23g
Protein 77g
Vitamin A
47%
Vitamin C
14%
Calcium
121%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 4 to 5 cups of warm chicken stock
  2. 2 pinches of saffron
  3. 1/4 cup of extra-virgin olive oil
  4. 1 small yellow onion, finely chopped
  5. 1 garlic clove, minced
  6. 2 cups of Carnaroli Risotto Rice -- I recommend Acquerello Carnaroli Risotto Rice
  7. 1 cup of dry white wine
  8. 4 tablespoons (1/2 a stick) of unsalted butter
  9. 1 cup of grated Parmigiano-Reggiano cheese (+ more for serving) -- buy the good stuff
  10. sea salt and pepper to taste
What you do
  1. In a saucepan over medium heat, bring the stock to a simmer and add the saffron
  2. Reduce the heat to low and keep the stock warm on the back of the stove
  3. In a soup pot or large pan over medium heat, warm the olive oil
  4. Add the onion and garlic, stirring occasionally until softened (4 - 5 mins)
  5. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center (4 - 5 mins)
  6. Add the wine and stir until it's completely absorbed (about 2 mins)
  7. Begin adding the stock, 1 cup at a time, stirring frequently after each addition.
  8. Wait until the stock is almost completely absorbed before adding more.
  9. When the rice is tender but firm to the bite (about 20 -25 mins) stir in the butter and 1 cup of cheese.
  10. Add more stock if needed so the rice is thick and creamy
  11. Season with salt and pepper
  12. Server immediately and pass additional cheese at the table
Beta Nutrition
calories
2468
fat
143g
protein
77g
carbs
175g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/