Rissoto Alla Milanese




  • 1 minced onions
  • 6 Tbsp softened butter
  • 1 lb Arborio rice (1 lb)
  • 1/2 cup dry white wine
  • 5 to 6 cups chicken broth, warmed
  • Salt and white pepper
  • 1/3 cup grated Parmesan cheese 


In a heavy saucepan over medium heat, cook the onions in three Tbsp of the butter, stirring occasionally, for three minutes. Add the rice and stir to coat it with the butter. Add the wine and simmer, stirring, until it is reduced by half. Add half of the chicken broth and simmer, stirring constantly, until almost all of the liquid is absorbed. Stirring constantly, add the remaining broth, about 1/2 cup at a time, until the rice has absorbed all of the liquid before adding the next 1/2 cup. The cooking time will be about 25 minutes. The risotto will be creamy but still al dente. Add the remaining butter and season to taste with the salt and white pepper. Add the cheese and stir to combine. Serves 6.





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