And here’s the recipe my American friends always ask for: Olga’s risotto. It’s the dish I make most often when hosting—it’s a crowd‑pleaser and, with a few tweaks, works for vegetarians, vegans, adults, kids, and anyone avoiding dairy.
It takes just a few simple ingredients to deliver a fantastic meal. It’s quick to prepare and budget‑friendly at the store. I adore saffron—and as someone from Milan, the birthplace of “yellow risotto,” it’s close to my heart—but you can skip it and the risotto will still be delicious.
We eat risotto weekly at home. The kids love it, and when I want to turn it into a main course, I add ground sausage to the soffritto—then the kids (and my husband) are even happier. And honestly, nothing beats sipping a glass of white wine while you cook. Don’t leave the wine out of the recipe; choose a fruity one. It adds incredible flavor, and you’ll be glad you opened the bottle.
Ingredients (for 4 people)
- 2 cups/450 gr of Arborio rice
- 4 cups/1 L of broth (vegetable or beef)
- 200 ml of white wine
- 2 table spoon of extra virgin olive oil
- 1/2 cup of minced onion
- 2 table spoon unsalted butter
- 1/2 cup of freshly grated Parmigiano Reggiano
- 1 bag of saffron
Preparation
In a medium saucepan, warm up the broth, then reduce heat to keep warm.
In a large pot, heat oil over medium. Add the onion and cook, stirring occasionally, until softened but not browned, 2 to 3 minutes. Add rice and stir until evenly coated in oil, 1 minute.
Add wine to rice and increase heat to medium-high. Cook, stirring, until all of the liquid is absorbed into the rice, about 1 minute. You do not need to smell alcool.
Turn off heat. Stir in butter and Parmigiano, and season to taste with salt. Serve immediately.