Risotto milanese

Serve Gary Rhodes' risotto milanese with veal ossobuco
By Gary Rhodes
Risotto milanese
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 tbsp olive oil
  • 1 litres chicken stock
  • 400 g Arborio risotto rice
  • 2 shallots, finely chopped
  • 4 tbsp white wine
  • 80 g butter
  • 50 g parmesan
  • 1 pinches saffron


1. Heat the oil in a large heavy based frying pan and sweat the shallots for 4-5 minutes over a moderate heat, stirring occasionally. Add the rice and cook for 1 minute stirring well to coat the grains in the oil.

2. Add the white wine and let it evaporate, then add the saffron. Reduce the heat to a simmer then little by little, and constantly stirring with a spoon, add the chicken stock approx 200ml at a time cooking over the gentle heat until almost all the stock has disappeared, before adding the next ladle.

3. Remove from the heat when the rice is tender and almost all the last amount of stock has been absorbed, adding more stock if necessary. Stir in the butter and cheese and season well with salt and freshly ground black pepper. Divide the risotto between 4 warm serving plates and top with veal ossobuco and serve.

Rate This Recipe