Risotto Milanese

Yield 4 servings

From my mom.


  • 50g unsalted butter

  • 1-2 onions (white or red, both work)

  • 400g risotto rice

  • 250ml dry white wine (I usually use Riesling)

  • 1l beef broth

  • 1-2 hands full of shreeded parmesan

  • salt

  • pepper

  • a pinch of saffron (optional, only for color)


  • Finely dice the onions.

  • Melt the butter in a pot. Add the onions and cook into glassy. Add rice and briefly roast. Add wine and let cook until wine has been soaked up. Add a bit of salt and a good amount of pepper. If you want to add saffron, do it now by adding it to a bit of the broth.

  • Over the course of 20min under constant stirring, add the broth. Just add a bit and let soak up fully before adding more.

  • At the end, mix in parmesan, give a moment to melt, then serve.