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Risotto alla Milanese

The traditional yellow rice dish from Lombardy, Risotto all Milanese is a perfect winter primo, or is often serves alongside slow-cooked Veal Shin. Included is everything to finish the dish, including the all-important mantecare at the end.

  • Serves 2
  • Allergens: celery, milk
At home preparation: Heat the stock in a saucepan, in another, warm the soffritto over a medium heat. Once hot, add the rice and stir with a wooden spoon until coated and hot. Add two glasses of vermouth or white wine, turn up the heat and stir continuously until it has been absorbed. 
Add a ladle of stock to just cover and continue to cook, moderate the heat if you like but keep stirring. Keep adding the stock a little at a time until all gone. Taste for seasoning and doneness. If it needs further cooking use some hot water. Using the spoon, beat in the butter and cheese and allow to rest for 3 minutes off the heat before serving. 

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