Risotto alla Milanese

Over the years I prepared many different Risotto dishes. I learned to prepare my first Risotto with my grandmother. She was responsible for the love I developed for the kitchen, and whenever preparing her recipe I fondly remember the times I was able to cook with her.



  1. Place butter, salted pork and olive oil in heavy skillet, heat on medium-high. Add onions and sauté until medium brown.
  2. Add chopped livers, salt and pepper, and stir; brown for 5 minutes.
  3. Add rice, stir well and cook for 2 minutes. Add the boiling broth, stir well, cover and reduce heat to medium-low, simmer for 15-18 minutes.
  4. Test for doneness and adjust with salt as needed. Add saffron and stir well. If rice appears too dry add additional chicken stock. Do not over cook.
  5. Serve on warm plates with Parmesan cheese sprinkled on top.

Serves: 4-6

Wine Pairing

Esser® Vineyards  Merlot

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