Milanese Risotto

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Can be made with these products:


For the risotto:

  • 1 tbsp olive oil
  • 80g shallots, finely chopped
  • 200g arborio rice
  • 40ml dry white wine
  • 500ml beef stock, hot
  • salt & pepper, as needed
  • 2 pinches of saffron

To serve:

  • Fresh asparagus, as required
  • 50g parmesan cheese, grated

  • Total Time: 40 minutes


  • Lift the Cooking Chef XL machine head and secure the heat shield.
  • Attach the mixing bowl to the machine, then fit the stir tool and stir assist clip.
  • Pour in the oil and set the temperature to 120ºC, stir speed 1 for 2 minutes.
  • Add the shallots to the bowl and cook at 120ºC, stir speed 1 for 5 minutes to soften.
  • Weigh in the risotto rice, then reduce the temperature to 110ºC, stir speed 1 for 5 minutes.
  • Then, pour in the white wine and cook for 2 minutes, at 104 ºC on stir speed
  • Pour in the beef stock, then add in salt and pepper, to taste, and the saffron.
  • Adjust the settings to stir speed 2 and cook for 18 minutes (the temperature should still be at 104°C). The risotto will start to soften as it soaks up the white wine and beef stock.
  • Once the risotto has softened, add the parmesan. Stir together at temperature 90°C, stir speed 1 for 1 minute.
  • Serve with freshly steamed asparagus and parmesan shavings.

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