risotto milanese

Categories: Grains and Pasta, Posted by Sandy Bergsten


4-5 cups chicken broth

2 Tbsp finely diced prosciutto

2 Tbsp finely chopped onion

5 T butter (divided)

2 Tbsp vegetable oil

2 cups Arborio rice

1/2 cup dry white wine

1/4 cup freshly grated Parmesan cheese



Bring the broth to a simmer.

Over medium heat sauté the diced prosciutto and chopped onion in 3 tablespoons butter and 2 tablespoons vegetable oil. When the onion turns translucent add all of the rice and stir until well coated.

Add the white wine and stir until evaporated.

Add ½ cupfuls of simmering broth, stirring frequently until evaporated (make sure the rice does not dry out completely and stick to the bottom of the pan.)

Continue stirring in ½ cupfuls of broth until al dente, the risotto should have a creamy exterior and a slightly firm interior. (can be made ahead of time- see note below.)

Check for seasoning. Stir in the remaining two tablespoons butter and the finely grated parmesan cheese. Add a few twists from a pepper mill and taste to see if any salt is needed.

Spoon hot rice onto a hot platter and serve immediately.


Serves 6



Half way through stirring in ½ cupfuls of simmering broth (when the exterior of the grains of rice are slightly tender but the interior still firm) spoon the risotto onto a cool heavy rimmed baking sheet. Let cool completely, cover with plastic wrap and refrigerate. (This can be done hours ahead of time). Right before serving melt a tablespoon of butter in a clean stock pot, add the risotto, stir to coat and continue with the ½ cupfuls of steaming broth until al dente. Continue as listed above.


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