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Milanese risotto
Milanese risotto

Milanese risotto

Preparation 10 minutes
Cooking time 25 minutes
Servings 4


  • 75 g (2 1/2 oz) butter
  • 2 large shallots, minced
  • 350 g (12 oz) Arborio rice
  • 200 ml (3/4 cup) white wine
  • 1 L (4 cups) chicken broth
  • 1 pinch of Iranian saffron
  • Salt and freshly ground black pepper
  • 50 g (1 3/4 oz) Parmesan Reggiano


  1. In a saucepan, melt the butter over low heat.
  2. Add the shallots.
  3. Cook and stir periodically until the shallots turn transparent and soft.   
  4. Add the rice and cook for 2 minutes, stirring constantly.
  5. Moisten with white wine and continue cooking.
  6. Once the rice has absorbed all the wine, add 250 ml (1 cup) of hot chicken broth.
  7. Season with saffron, salt and pepper.
  8. Cook for 25 minutes over low heat, stirring constantly, gradually adding the rest of the chicken broth as the rice absorbs the liquid.
  9. Turn down the heat and cook for another 5 minutes.
  10. Once the rice is soft and has absorbed all the liquid (right before it starts sticking to the bottom of the saucepan), remove from the heat.
  11. Add the Parmesan and serve.
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