Risotto Milanese with Peas

I recently made an AntiPasti platter and had some leftovers I wanted us to finish before they went bad. Although quite tasty, it didn’t really constitute a complete meal, so, I wanted something simple and authentic to go with it. This risotto from Life’s Ambrosia was the perfect choice. I don’t know why, but we haven’t had risotto in quite a while, which is a shame, since it’s delicious and we love it. I’ll be making sure that this, as well as other risotto recipes, make an appearance at our table much more often.


  • 3 cups Chicken Broth
  • ½ tsp Saffron Threads, crushed
  • 3 Tbsp Unsalted Butter
  • ½ medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Arborio rice
  • ¼ cup Dry White Wine
  • ¼ cup Romano cheese, shredded
  • ¼ cup Parmesan cheese, shredded


  1. Heat chicken broth and saffron in a pan over medium heat. Once hot, but not boiling, reduce heat to low and allow to simmer.
  2. In another large pot melt 2 tablespoons of butter over medium heat. Add onion and garlic. Cook until onions are soft, about 5 minutes.
  3. Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot saffron chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
  4. Remove from heat and stir in remaining tablespoon of butter, Romano and Parmesan cheese until melted. Serve immediately.

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