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Risotto Milanese with Extra Extras

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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Rice & Grains, Side Dish
Cuisine Italian
Servings 4 servings
Calories 355 kcal


  • 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
  • ¾ cup white wine
  • 1 large pinch saffron put this in a small bowl with about 2 tablespoons of the wine
  • 1 tablespoon butter
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste


  • 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.
  • Add 2 cups of the broth (about 4 ladles full); simmer, stirring occasionally, until absorbed. 
  • Add the saffron and a pinch of salt, then start adding the liquid ½ 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.


*Time if cooked in the traditional method.


Serving: 1gSodium: 825mgFiber: 1gCholesterol: 8mgCalories: 355kcalPolyunsaturated Fat: 7gSaturated Fat: 3gFat: 11gProtein: 10gCarbohydrates: 49g
Keyword basic risotto, risotto pressure cooker, risotto with saffron
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