Fustini's Oils and Vinegars
Risotto alla Milanese

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Risotto alla Milanese


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Risotto alla Milanese

Submitted by Corporate Chef Andy Stewart



  • 1 tablespoon Fustini’s Delicate SELECT olive oil
  • 2 tablespoons butter
  • 1 cup finely minced onion
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 to 5 1/2 cups chicken stock
  • 1/4 teaspoon saffron softened in 1/4 cup chicken stock
  • Salt and pepper
  • 1/2 cup finely grated parmesan cheese


Step 1. 

Heat oil and butter in a large skillet over moderate heat.  Add onion and cook, stirring frequently until onions are soft - 5 minutes.  Add rice and cook in hot oil for 2 minutes or until rice turns white.  Do not brown rice.  Heat chicken stock in a separate pot to simmer.  Add wine to rice and cook, stirring constantly, until wine is gone.  Add chicken stock, a ladle at a time to the rice, stirring constantly.  Add another ladle of stock only when the liquid from the previous ladle is gone. Once the rice is about half cooked, add the saffron in two additions.   Cook, adding stock as needed, and stirring constantly, until rice is just cooked through. Season with salt and pepper, stir in cheese and serve immediately.

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