Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 182
Calories from Fat 98 (54%)
Amount Per Serving %DIV
Total Fat 10.9g 17%
Saturated Fat 6.5g 33%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 63.9mg 21%
Sodium 517.1mg 22%
Potassium 103.3mg 2%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.6g 3%
Sugars 1.4g
Protein 17.3g 35%

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Milanese Risotto

By: Jonjon
100% would make this recipe again!
Recipe Description
This is the classic way of preparing risotto. The Marsala adds a slight sweetness. You need only a pinch of saffron to flavor and color the rice.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  parmesan cheese, grated
1 Cup(c)  arborio rice
1/3 Cup(c)  onions, finely chopped
2 Tablespoon(T)  butter
1 Pinch(pn)  saffron
1/3 Cup(c)  marsala
1 Cup(c)  water
2 1/2 Cup(c)  vegetable broth


In a 2 quart saucepan, heat the broth, water, Marsala, and saffron until simmering. Keep on low heat so that the liquids stay warm throughout the cooking time. While the broth is heating, melt the butter in a 3 quart saucepan, over medium heat. Add the onions. Cook, stirring, until golden, about 10 minutes. Add the rice. Cook, stirring, until rice is coated with butter. Add the broth to the rice mixture, 1/4 cup at a time, stirring constantly, until the rice has absorbed the liquid. (You should make the next addition of liquid when you can draw a clear path on the bottom of the pot as you scrape through the rice with a wooden spoon. This will happen rather quickly at first and will take longer as you near the end of the cooking time.) Stir in the cheese and serve.

Additional notes

Variation: Omit the cheese and stir in 1/2 cup chopped oil marinated sun dried tomatoes when you add the last 1/4 cup broth.

Great Side dish

This recipe is absolutely fantastic. I followed it to the T and it turned out amazing.

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