Risotto Milanese with Extra Extras

Risotto Milanese with Extra Extras starts with a standard risotto Milanese recipe and you add scallop, peas, asparagus, whatever pleases your palate!

Risotto Milanese with Extra Extras

Risotto – done quick and easy

A printer-friendly recipe card can be found at the bottom of this post

Do you think Risotto is hard to make?  Have you only ordered it in a restaurant because you’ve heard how “time-consuming” it is? Do you read a recipe, or look at it and think, “there is no way I can make this”…

Well, I’m here to not only say, yes you can, but to show you how to make a delicious risotto.  

Let’s start with a basic Risotto Milanese…

There are two methods for making risotto, you can do the traditional way, as shown in the recipe, or Lindy’s favorite way, in the pressure cooker, as shown in the video.  What’s the difference?  About 20 minutes and no standing around stirring…that’s time with the family right?

Unless your family lives in the kitchen like mine does. 

Making Risotto in a Pressure Cooker or Instant Pot

The basics of making a risotto are pretty simple.

1. Heat up the broth and keep it separate and warm.
2. Heat a high-sided pan and add the oil and onion or shallot.
3. Add the rice and cook until the rice becomes translucent around the edges.
4. Add the wine or vermouth and allow that to evaporate.

Now comes the difference from a standard preparation to the pressure cooker preparation. 

Standard Preparation requires you to add the broth a bit at a time, stirring each addition of broth into the rice until it has almost all been absorbed before adding more. Overall you will be slowly adding 6 to 8 cups total liquid. This process will take from 30 to 45 minutes.

Pressure Cooker Preparation requires you to add all the liquid at one time, and only requires, for this recipe, 4 cups total liquid. That’s an advantage right there, less broth needed. Close the lid and once the pot has reached pressure it’s 7 minutes. Do a quick release of the pressure and remove the lid. You will find there is still quite a bit of liquid in the pot, this is where you are going to stir vigorously to achieve the creamy risotto texture, adding the saffron, butter, and cheese, Total time will be about 20 minutes. 

LindySez: OK…that’s the basic ways to make risotto.

 Now for Risotto Milanese with Extra Extras start thinking about what you could add.  How about some peas?  Add them about the last 5 minutes of cooking.  Or some asparagus? Blanch them and add them also about the last 5 minutes of cooking.

During the summer months when corn is fresh and delish, I love to take it off the cob and add it to the risotto.  Sear some scallops or shrimp and put it on the top and voila, dinner.

Risotto Milanese with Extra Extras is so versatile. I hope you make some today!

Feeling confident in making risotto now? Try out these delicious recipes!

Spring Leek Risotto

Red Wine Rosemary Risotto

Roasted Squash Artichoke Heart and Pancetta Risotto with Arugula Pesto

Header image credit: ryzhkov86 / 123RF Stock Photo

Yield: 4 servings

Risotto Milanese with Extra Extras

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Risotto Milanese with Extra Extras starts with a standard risotto Milanese recipe and you add scallop, peas, asparagus, whatever pleases your palate!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 6 to 8 cups low-sodium or homemade chicken stock (preferably homemade) you may not need all of the broth
• 3 tablespoons extra virgin olive oil
• 1 small onion or large shallot, finely chopped
• 2 cups arborio rice
• 3/4 cup white wine
• 1 large pinch saffron (put this in a small bowl with about 2 tablespoons of the wine)
• 1 tablespoon butter
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Instructions

Step 1

Heat the broth in a small saucepan and keep warm. 

In a large high sided saute pan or risotto pan, heat the oil over medium heat; add the onions and simmer until tender, about 5 minutes.

Add the rice, mix well to coat; saute until the edges turn translucent, about 5 minutes. Add the wine, cook, stirring until evaporated.

Step 2

Add 2 cups of the broth (about 4 ladles full); simmer, stirring occasionally, until absorbed. 

Step 3

Add the saffron and a pinch of salt, then start adding the liquid 1/2 cup at a time, stirring well and adding more broth only when the last addition has been absorbed. Continue to add liquid until the rice is tender (although a little firm to the tooth); about 20 – 25 minutes. 

Remove the risotto from the heat, stir in the butter and cheese. Taste and adjust seasonings; add a little more liquid if you like a looser risotto.

Notes

*Time if cooked in the traditional method.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 825mgCarbohydrates: 49gFiber: 1gProtein: 10g

Nutritional data was calculated without any extra extras and may not be 100% accurate.

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