Saffron risotto (Risotto alla Milanese) from Christopher Kimball's Milk Street Magazine, Sep/Oct 2018 (page 11)

  • saffron
  • carrots
  • celery
  • Parmesan cheese
  • carnaroli rice
  • tomatoes
  • white balsamic vinegar
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on November 17, 2019

    Made a variation of this risotto and its technique again since it was so simple and delicious last time. I made a sauté of chopped onion and yu choy green to be added right before finishing the last addition of stock. Also added rough cut bay scallops. For the stock, used crab shell stock. This came out soo good and perfect. I love this risotto. Photo added.

  • Rinshin on August 28, 2018

    Amazing taste and recipe. Blows away all I have made and eaten. Done in less than 20 min and loved the creaminess and toothiness of rice. I plan to use this method with other favorite risotto recipes. I did have to use a little more stock to get the loose and somewhat soupy texture mentioned. Also used sherry vinegar referenced in the article instead of balsamic vinegar used in the recipe. The sherry vinegar lifts the taste big time.

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