Risotto Milanese: Risotto in the Style of Milan
Show: Mario Eats Italy
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- Recipe categories: Rice, Grains, Cheese, Parmesan Cheese,
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Average Rating:
Total Reviews: 15
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By jeffperreault
Bend, Oregon
on December 29, 2012
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It was decent, but not spectacular. It would have been better with a bit less butter. I would agree with other reviewers that the amount of stock is underestimated; I used about 50% more than was called for. I would disagree with the reviewers regarding the time needed; I think the estimate is pretty much spot on. I would also stress that the recipe calls for more cheese added to the final product, and this too is spot on. I tried it before adding more cheese and it needed it.
By ancameni
on June 10, 2012
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One of the first risotto recipes i have tried many years ago and still is the only i come back to. I usually add some prosciutto (or Bacon , if i don't have prosciutto to the dish while cooking and stirring. With Risotto you always need to have extra broth on hand, since you will be cooking/adding liquid by taste, look and feel, rather than recipe/formula. recipe is easy to follow and adapt to ones own tastes. A family favorite
By stefferz_nyc_62...
Lyndhurst, NJ
on February 07, 2011
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One of the best Risotto's I've made. I only used 4 cups of broth and if was nice and cream, only took about 45 minutes. I added sun dried tomatoes, carrots, oregano, basil, parsley, and thyme. Tasty!
By mathns
Montreal
on November 08, 2010
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Very tasty and creamy ... It took twice the amount of broth and a good 90 minutes ...
By tuttapanna
Marshfield, MA
on April 13, 2010
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This was delicious and tasty but the recipe definitely took closer to 2 quarts of broth versus the 3 1/2 cups the recipe called for. It also took approx 1 1/2 hours to cook versus the 45 min stated, but that could have been do to the brand of risotto I used.
By llovley_12623038
Chicago, 52
on February 03, 2010
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I used this as a base to go off of. I switched it up, it was awesome!! I added dried Thyme, Basil, garlic and Oregano with the onions and added 1 diced zuchinni and 1/2 lb sliced fresh mushrooms and sauteed w 2 tbs olive oil and 2 tbs butter. I removed and sauted 1 lb of Italian Sausage and removed and followed the recipe as is. Then I added back the vegetable herb mix and the Italian Sausage to the cooked risotto, stired and added the 1/2 C Parm cheese and 4 tbs butter. Delisious!!
By christine_7521702
Chesapeake, VA
on January 23, 2008
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I made this recipe and Giadia's Turkey Osso Bucco (for my Italian husband and our children and they all LOVED it. Will definitely make this again. Just amazing.
By frissore_7364513
Somerville, MA
on March 04, 2007
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Fabulous!
By cariewhalen_6341698
Louisville, CO
on November 27, 2006
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Easy to follow recipe that delivers creamy perfect risotto. I had to add more stock than the recipe called for, but I live in high altitude in a dry climate.
By il pescatore
Berkeley, CA
on May 17, 2006
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This was a solid performer. Very good flavor, and I actually infused the butter with fresh herbs, which put a little twist on this classic dish. Recommend it to anyone wanting to try risotto for the first time, as this is a great place to start.