Risotto Milanese

5 from 3 votes
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 130 kcal


  • 1 small Fresh shallot
  • 0,1 g Saffron threads
  • 2 tbsp Water hot
  • 1 tbsp Butter
  • 175 g Risotto rice
  • 600 ml Vegetable broth hot
  • 1 small Zucchini fresh
  • 1 tbsp Rapeseed oil
  • 20 g Freshly grated Parmesan
  • 2 tsp Parmesan cheese
  • Salt and pepper


  • Heat the butter in a saucepan, put the saffron threads in a bowl, pour boiling water over them, peel off the shallot and cut into fine pieces. Sauté shallot pieces in the butter until translucent. Add risotto rice and simmer until the grains are translucent. Add with a little hot vegetable stock, simmer while stirring. As soon as the rice has absorbed the liquid, add as much stock over and over again as the Rice is just covered.
  • In the meantime, wash the zucchini, clean and cut into fine cubes. Heat the rapeseed oil in a pan and fry the zucchini cubes in it, season with salt and pepper.
  • After 15 minutes add the saffron to the rice. Simmer for another 10 minutes and pour in the stock. As soon as the rice is cooked, stir in the Parmesan. Season with salt and pepper. Arrange risotto Milanese on plates and serve garnished with zucchini and Parmesan.


Serving: 100gCalories: 130kcalCarbohydrates: 13.9gProtein: 2.8gFat: 6.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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