Orzo alla Milanese

Francine Lizotte


This is a flavorful change from traditional risotto! Deliciously creamy, it's a great side dish to serve anytime.


☆☆☆☆☆ 0 votes

4 servings
5 Min
40 Min
Stove Top


  • 1/2 c
    dry white wine
  • 1/2 tsp
    saffron threads
  • 6 c
    low-sodium chicken broth
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1 1/2 c
    orzo pasta
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • ·
    ground himalayan sea salt, to taste
  • 1 c
    grana padano cheese, grated

How to Make Orzo alla Milanese


  1. In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
  2. In another medium saucepan over medium heat, add oil and butter. When it’s hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition.
  3. Season with salt and pepper and add cheese; stir once again before serving immediately. Makes 4 servings
  4. To view this recipe on YouTube, click on this link >>>> youtu.be/1ONGimtXPIE

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