Risotto Milanese

A simple, classic Italian risotto traditionally served with Veal Osso Buco. Flavored with saffron and Parmesan cheese, it also makes a great accompaniment to fish or chicken dishes.

Serves 4 as a side dish with Osso Bucco


  • 2 cups Bone Roasters Chicken Stock
  • 2 cups water
  • 1/2 cup dry white wine
  • 3 tablespoons unsalted butter, divided
  • 1 medium onion, diced
  • 1 1/2 cups Arborio rice
  • 1/4 teaspoon saffron threads, crumbled
  • 1/4 cup grated Parmesan cheese
  • Salt and ground black pepper
  • Risotto Milanese


  1. Combine the Chicken Stock and water in a medium saucepan, bring the mixture to a simmer, and keep it at a low simmer over low heat.
  2. Melt 2 tablespoons of the butter in a heavy saucepan over medium heat. Add the onion to the pan and sauté until it is soft and translucent, 6 to 8 minutes, stirring occasionally. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add white wine, 1/2 cup of the simmering stock and the saffron, and cook, stirring occasionally, until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, stirring frequently, until each portion of stock is absorbed before adding the next, until the rice grains are al dente, and the risotto has a creamy consistency. (Add more liquid if the risotto seems too dry.)
  4. Stir in the Parmesan cheese and the remaining tablespoon of butter and season to taste with salt and pepper.

Serve immediately – Serves 4 as a side dish with Osso Bucco

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