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Risotto Milanese: Risotto in the Style of Milan Recipe

Risotto Milanese: Risotto in the Style of Milan

Mario Batali

Recipe copyright 2001, Mario Batali. All Rights Reserved.

Show: Mario Eats ItalyEpisode: Polenta and Risotto/Lifestyles of the Rich and Creamy

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • 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!

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  • on November 08, 2010

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    Very tasty and creamy ... It took twice the amount of broth and a good 90 minutes ...

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  • 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.

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  • 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!!

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  • 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.

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  • on March 04, 2007

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    Fabulous!

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  • 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.

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  • 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.

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  • on January 06, 2006

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    This was a nice simple and authentic recipe from Mario Batali. The only thing which was off on the instructions was the amount to stock needed. Make sure you have at least a few more cups of broth on hand when making it, or the other option would be to cut down on the amount of dry risotto used. Otherwise, very tasty and pleased with the dish.

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  • on October 30, 2005

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    like all Mario's recipes..hard to follow...silliness

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