Risotto alla Milanese - Risotto, Milan Style

A real Italian treat made with the highest quality, authentic GOYA® Arborio rice; imported from Italy.


6 cups water

2 packets GOYA® Cubitos En Polvo - Powdered Chicken Bouillon

2 tbsp. minced onion

4 tbsp. butter

1/2 tsp. crumbled saffron threads, optional

1 package (12oz.) GOYA® Arborio Rice

1/4 cup freshly grated Parmesan cheese plus additional for garnish


1. In a saucepan, bring the water and the Cubitos En Polvo to a slow simmer.
2. In another saucepan, heat 2-tbsp. butter on medium high. Stir in the onion and cook for 3 minutes until soft. Stir in the saffron, if desired, and cook for 1 minute. Stir in the rice and cook for 1 minute.
3. Add about 2 cups of the simmering bouillon, and stir continuously until all the liquid is absorbed. Add 1/2 cup more bouillon and continue to stir until it is absorbed. Repeat this process, adding 1/2 cups of bouillon and stirring until the rice is done. It should be tender with a creamy texture.
4. Stir in the remaining butter and 1/4 cup cheese. Serve with additional Parmesan on the side.
Serves 6-8

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