Chicken Risotto a La Milanese

This famous Chicken Risotto a La Milanese dish is known throughout the world it is perhaps the best known of all Italian risottos. This variation adds chicken.
  • ½cup butter
  • 2 lb/9oo g skinless boneless chicken,
  • sliced thinly
  • 1 large onion, chopped
  • 1lb/45o g risotto rice
  • 2½ cups chicken bouillon
  • ²⁄³ cup white wine
  • 1 tsp crumbled saffron
  • salt and pepper
  • ²⁄³cup grated Parmesan cheese, to serve

Chicken Risotto a La Milanese


1.Heat 4 tablespoons of the butter in a deep skillet and cook the chicken and onion until golden brown.
2. Add the rice, stir well, and cook over low heat for 15 minutes.
3. Heat the bouillon until boiling and gradually add to the rice. Add the white wine, saffron, salt, and pepper to taste, and mix well. Simmer gently for 20 minutes, stirring occasionally, and adding more bouillon if necessary.
4. set aside for 2-3 minutes and just before serving. ad a little more bouillon and simmer for 10 minutes. Serve the risotto sprinkled with the grated Parmesan cheese and the remaining butter.
Chicken Risotto a La Milanese
Risotto should have moist but separate grains.bouillon should be added a little at a time and only when the last addition has been completely absorbed.

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