Creamy Risotto alla Milanese I Make Every Week

Finely chop 2 tablespoons of parsley (optional).

Finely chop 1 onion (preferably red).

Heat 1 litre (1000ml) of low-salt vegetable stock and keep it on a gentle simmer.

To a pan on medium heat, add 15ml (1 tablespoon) of olive oil and 25g of margarine (or butter).

Add the chopped onion and sauté for 3-4 minutes until softened.

Stir in saffron substitute: 1/4 tsp turmeric and 1/2 tsp paprika.

Add 330g (11.6 oz) Arborio rice and cook for 2 minutes until the rice becomes slightly translucent.

Pour in 125ml (1/2 cup) cheap dry white wine (or stock) and increase to high heat.

Reduce the wine by half (2-3 minutes) then turn down to low heat.

Add 1 ladleful (1/2 cup) of stock, stirring frequently.

Once absorbed, add another ladleful of stock and repeat, cooking on low-medium until the risotto is al dente and creamy (about 20 minutes).

Remove from heat and stir in 25g margarine (or butter) and 75g (2.6 oz) Parmigiano Reggiano cheese along with the parsley.

Stir thoroughly to mix the flavors and season to taste with sea salt and freshly ground black pepper.

Top with optional fresh parsley and freshly grated Parmigiano Reggiano cheese before serving.

Equipment Needed

Spice Level:

Dietary