Risotto Milanese Two Ways

Gene enjoyed long grain rice but preferred  a short grain rice called arborio  to be used in a risotto.    Orzo was another favorite of his which is also a short grained rice/pasta – see my recipe Savory Orzo.    I have a risotto cooker, Kitchen Gadgets – Breville Risotto Plus, which I love to use.  This gadget cooks not only risotto but rice and is also a slow cooker.   This dish can certainly be made on top of the stove; that is how I did it for years.  See my Weight Watcher’s recipe below for directions.

Risotto Milanese Using the Breville Plus

These are the directions for the Breville Risotto Plus (you certainly can adapt these directions to your stovetop).

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 onion, finely chopped
  • 2 garlic cloves minced
  • 1-3/4 cups Arborio or Canaroli
  • 1 cup white wine
  • 4 cups hot chicken stock
  • salt and pepper to taste
  • 1/2 to 1 cup Parmesan cheese, grated

Press the saute button and then the start/cancel button.  Heat the removable cooking bowl for 3 minutes with the lid on.  Remove the lid, add the oil and half of the butter, heat for 1 minute or until melted.

Add onion and garlic, cover with lid and cook for 3-4 minutes, stirring occasionally, until the onion has softened.  Add the rice, mix well, cover with the lid and cook for 2-3 minutes or until rice is glossy.  Stir in wine, cover and simmer for 2-3 minutes or until wine has been absorbed.

Stir in chicken broth, mixing well.  Cover with the lid and press the risotto button on the left and then the start/cancel button.  When it has automatically switched to the warm setting, which will take about 20-30 minutes, remove lid and stir through remaining butter and half the parmesan.

Serve immediately topped with the additional parmesan and garnish with parsley.


Weight Watcher's Risotto Milanese

  • 3-1/2 cups reduced-sodium chicken broth
  • pinch of saffron threads (I never add)
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2  cloves of garlic, minced (I added this)
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 tbsp. Parmesan cheese, grated
  • 2 tsp. butter
  • 2 tsp. lemon zest, grated
  • pepper to taste
  • fresh parsley, chopped for garnish

Bring the broth to simmer in a small saucepan; stir in saffron if using.  Keep at a gentle simmer.

Heat oil in a large non-stick saucepan over medium heat.  Add the onions and cook, stirring until softened, about 5 to 10 minutes.  Add rice and cook, stirring, until coated with oil, about a minute.  Add wine and cook, stirring until almost absorbed.

Add simmering broth to rice, 1/2 cup at a time, stirring until broth is absorbed before adding more and cooking until rice is tender but still chewy.  Stir in 1 tbsp. of Parmesan, the butter, lemon zest and pepper to taste.

Serve sprinkled with remaining 1 tbsp. Parmesan and the parsley for garnish.

Weight Watcher’s Points Value of 4 (this recipe serves 8)


2 thoughts on “Risotto Milanese Two Ways

  1. I had to look up the rice category. Rice is my most favourite carbohydrate. This was totally meant for me. White wine and Parmesan? please count me in!!!!


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