Risotto milanese

Risotto milanese

ServesServes 4
Preparation time Preparation time 5 min
Cooking timeCooking time 20 min


1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 1/2 cups aborio rice
1/2 cup white wine
6 cups chicken stock, hot
60g grated Parmesan cheese


  1. In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured
  2. Add rice and stir until it \'crackles\', approx 1-2 minutes
  3. Add the wineand about half a cup of stock at a time, stirring constantly and adding more when teh liquid has absorbed
  4. Continue until rice is tender and all stock has been absorbed
  5. It should be a creamy consistency, neither dry nor \'soupy\'
  6. Remove from heat and stir in cheese
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