Risotto à la Milanese

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Italian




Cooking time


Total time



Risotto is such a delicious dish. I prepare it in several ways, but the real classic recipe is treated with all respect. I give classic recipes that special place in my kitchen. They are always exactly right. They have proven themselves over time. This risotto is pure. We eat it with a salad. This risotto deserves all the attention it can get. It is mouthwatering in every sense of the word. I often make more than needed because it allows me to make risotto al salto the next day. But will talk about that some other time.


  • 350 gram arborio rice

  • 300 milliliter white wine

  • 1 shallot

  • 1 liter vegetable broth

  • 100 gram vegan parmesan cheese

  • 50 gram vegan butter

  • 1 bouquet flat parsley

  • 0,5 tea spoon saffron threads


  • Soak the saffron threads for 10 minutes in 30 ml hot water.
  • Preheat a thick bottomed pan and pour in olive oil. Fry the finely cut shallot in the oil. Pour in the white wine and the saffron water (without the threads). Stir well and let it cook for a bit.
  • Now add the rice. Make sure it takes in all the moist. When the risotto stops talking to you it’s time to go to step 4.
  • Now pour in little by little the broth. Let the rice take in the broth slowly and then add more broth. This process can take around 30 minutes.
  • When the rice is almost done, turn off the heat and let the risotto rest for 5 minutes, with the lid on the pan.
  • Stir in the parmesan and 25 gram of butter. Cut the parsley and add it to the risotto.
  • Buon appetito. But you will be fine…

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