Risotto alla Milanese

Classic Risotto by Four Seasons Hotel Milan
Course: Main Course
Cuisine: Italian
Keyword: Risotto
Servings: 4


  • 360 g Risotto Rice
  • 140 g Butter
  • 100 g Parmigiano Reggiano
  • 1.5 l Vegetable stock
  • 50 ml White wine
  • 10 ml White wine vinegar
  • 1 tbsp Extra virgin olive oil
  • 8 Asparagus
  • 1 tsp Saffron


  • Make a saffron infusion by mixing the saffron threads with a small amount of pre-heated stock in a container and allow a few hours for the flavour and colour to infuse out
  • Heat the stock in a pan on a low heat and have a ladle at the ready
  • In a separate casserole pan, add the oil and the rice and cook until beginning to toast
  • Once the rice begins to toast, pour in the wine and cook until it’s absorbed
  • Add some of the stock and the saffron infusion and stir continuously
  • Add more stock as it’s absorbed and repeat the process a ladleful at a time
  • The rice should take 15 minutes to cook
  • In the meantime, cut the asparagus and julienne the tips
  • After 15 minutes, the rice should be creamy and yellow due to the infusion
  • Add the Parmigiano Reggiano and the butter and stir into the risotto
  • Season the risotto with pepper and white wine vinegar
  • Serve and garnish with the asparagus tips