Risotto alla Milanese – An Italian specialty

  • 40 mins total
  • 5 mins prep
  • 35 mins cook
  • serves 4 people

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Comments (8) Post a Reply

  1. Gabriela Herrera says:

    What an absolute treat. You make risotto look so luxuroius.

    1. Giangi Townsend says:

      Thank you, Gabriela, that is so kind of you.

  2. Emily Flint says:

    My mouth is watering looking at these photos and this seems like a recipe I could definitely make. So…this is on the list for the weekend!

    1. Giangi Townsend says:

      Thank you, Emily. You will enjoy it!

  3. Gina Abernathy says:

    I have never made risotto before but your tips having me wanting to try it! Great tip on using a round or wide mouth pan so you can get all of the rice and keep it from sticking to the bottom. Sounds delicious with wonderful ingredients.

    1. Giangi Townsend says:

      You are most welcome Gina. I hope you will try making it.

  4. Mihaela | https://theworldisanoyster.com/ says:

    Ah, any Italian recipe I see brings back memories from when I lived at Garda. I love your recipes even more for the little bit of history you find the time to include. It makes the dish more exciting when one learns about its origins. This is a perfect risotto. Thanks for the saffron tip; I use turmeric for colour, but it affects the taste more than I would want. Also, can I just say that I had a look at your shop and cooking classes information, and I love the way your blog is structured – very professional, apart from your incredible cooking skills and recipe presentation. Congratulations!

    1. Giangi Townsend says:

      Thank you, Mihaela for your kind compliments about my recipe and website.
      It is always fun to find the origin of recipes, although more often than not, the origin has been lost.
      Thank you!

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