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.
Heat 4 tablespoons of the butter in a deep skillet and cook the chicken
and onion until golden brown.
Add the rice
, stir well, and cook over low heat for 15 minutes.
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.