You’re considering Risotto Alla Milanese for Valentine’s Day. It’s a classic choice, but you have 16 other options. What sets them apart?
Classic Risotto Alla Milanese
Classic Risotto Alla Milanese, a traditional Italian dish made with saffron-infused risotto and ossobuco.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 2 tablespoons saffron threads
- 2 tablespoons olive oil
- 1 small onion
- 2 cloves garlic
- 1 cup white wine
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 4 veal shanks
Instructions
- Heat the chicken broth in a separate pot and keep warm.
- Sauté the onion and garlic in olive oil until softened.
- Add the Arborio rice and cook for 1-2 minutes.
- Add the white wine and cook until absorbed.
- Add 1/2 cup of warm broth to the rice and cook, stirring constantly, until absorbed.
- Repeat step 5 until all the broth is used, stirring constantly.
- Stir in the saffron threads and butter until melted.
- Season with salt and pepper to taste.
- Serve the risotto with ossobuco, braised veal shanks.
Mushroom and Truffle Risotto
Rich and earthy mushroom and truffle risotto perfect for Valentine’s Day.
Ingredients
- 1 cup Arborio rice
- 4 cups mixed mushrooms
- 2 tablespoons truffle oil
- 1/4 cup white wine
- 4 cups vegetable broth
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the butter in a large skillet over medium heat and sauté the mushrooms until tender.
- Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
- Repeat step 4 until all the broth is used, stirring constantly.
- Stir in the truffle oil and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately and enjoy.
Seafood Risotto With Garlic Shrimp
Indulge in a romantic seafood risotto with succulent garlic shrimp.
Ingredients
- 1 cup Arborio rice
- 4 cups fish stock, warmed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 cup white wine
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for an additional minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
- Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
- Add 1/2 cup of the warmed fish stock and cook, stirring constantly, until the liquid is almost completely absorbed.
- Repeat the process, adding the fish stock in 1/2 cup increments, and waiting for it to be absorbed before adding more.
- While the rice is cooking, prepare the garlic shrimp by seasoning with salt and pepper.
- In a separate skillet, melt 1 tablespoon of butter over medium-high heat and add the garlic shrimp, cooking for 2-3 minutes per side, until pink and cooked through.
- When the rice is cooked and creamy, stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese.
- Serve the risotto immediately, topped with the garlic shrimp and chopped parsley if desired.
Asparagus and Parmesan Risotto
Creamy asparagus and parmesan risotto perfect for a romantic dinner.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 small onion
- 2 cups asparagus
- 1/2 cup white wine
- 1/2 cup parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the small onion and cook until translucent.
- Add Arborio rice and cook for 1-2 minutes, stirring constantly.
- Add white wine and cook until liquid is almost completely absorbed.
- Add 1/2 cup of vegetable broth to the rice and stir until absorbed, repeat this process until all broth is used.
- Add asparagus to the rice and cook until tender.
- Remove from heat and stir in parmesan cheese.
- Season with salt and pepper to taste.
Roasted Vegetable Risotto
Creamy risotto with roasted vegetables for a romantic dinner.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed roasted vegetables
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the mixed vegetables with olive oil, salt, and pepper, and roast for 20-25 minutes.
- Heat the broth in a separate pot and keep warm.
- Sauté the chopped onion and minced garlic in olive oil until softened.
- Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
- Add the white wine and cook until absorbed.
- Add 1/2 cup of warm broth to the rice and stir until absorbed, repeat this process until all broth is used.
- Stir in the roasted vegetables and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Saffron Risotto With Chicken and Herbs
Saffron Risotto With Chicken and Herbs is a romantic Italian dish.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 2 tbsp saffron threads
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 boneless chicken breasts
- 2 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the chicken broth in a separate pot and keep warm.
- Cook the chicken breasts in olive oil until browned, then set aside.
- Sauté the onion and garlic until softened.
- Add the Arborio rice and cook for 1-2 minutes.
- Add the white wine and cook until absorbed.
- Add 1/2 cup of warm broth to the rice and stir until absorbed, repeat until all broth is used.
- Stir in saffron threads, thyme, and rosemary.
- Slice the cooked chicken and add to the rice mixture.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese.
Creamy Leek and Potato Risotto
Creamy Leek and Potato Risotto is a rich and comforting Italian dish.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 large leeks
- 2 large potatoes
- 2 tablespoons olive oil
- 1/4 cup white wine
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Chop the leeks and potatoes into small pieces and sauté in olive oil until tender.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
- Add the white wine and cook until the liquid is fully absorbed.
- Add 1/2 cup of vegetable broth to the rice mixture and stir until absorbed.
- Repeat step 5, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve the risotto hot, garnished with additional Parmesan cheese if desired.
Risotto With Prosciutto and Peas
Creamy risotto with prosciutto and peas is a romantic Italian dish.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 slices prosciutto, diced
- 1 cup frozen peas
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the chicken broth in a separate pot and keep warm.
- In a large skillet, heat the olive oil over medium heat and cook the chopped onion until translucent.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
- Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
- Add 1/2 cup of the warm broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
- Repeat step 6, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
- After 20-25 minutes of cooking, the rice should be tender and creamy.
- Stir in the diced prosciutto and frozen peas, and cook until the peas are tender.
- Remove the skillet from the heat and stir in the Parmesan cheese, until melted and creamy.
- Season with salt and pepper to taste, and serve immediately.
Spicy Tomato and Basil Risotto
Spicy Tomato and Basil Risotto is a creamy Italian dish perfect for Valentine’s Day.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, chopped
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for an additional minute.
- Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Add 1/2 cup of the vegetable broth to the rice and cook, stirring constantly, until the liquid is almost completely absorbed.
- Repeat step 6, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
- Stir in the diced tomatoes, dried basil, and red pepper flakes.
- Season the risotto with salt and pepper to taste.
- Serve the risotto hot, topped with grated Parmesan cheese and chopped fresh basil leaves.
Butternut Squash and Sage Risotto
Creamy butternut squash and sage risotto for a romantic dinner.
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 tablespoons white wine
- 2 tablespoons butter
- 2 tablespoons chopped fresh sage
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel, de-seed, and chop the butternut squash into 1-inch cubes.
- Roast the butternut squash in the oven with olive oil, salt, and pepper for 30-40 minutes, or until tender.
- In a large skillet, sauté the diced onion and minced garlic until softened.
- Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Warm the vegetable broth in a separate pot and add it to the rice mixture 1/2 cup at a time, stirring continuously until the liquid is absorbed.
- After 20-25 minutes of cooking, stir in the roasted butternut squash, butter, and chopped sage.
- Remove the skillet from the heat and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste, then serve immediately.
Lobster and Champagne Risotto
Rich and decadent, Lobster and Champagne Risotto is a perfect romantic dish.
Ingredients
- 1 cup Arborio rice
- 4 cups fish stock, warmed
- 1/2 cup champagne
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon saffron threads
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup lobster meat
- 2 tablespoons unsalted butter
Instructions
- Heat the olive oil in a large saucepan over medium heat and sauté the onion until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
- Add the champagne and cook until the liquid is almost completely absorbed, stirring constantly.
- Add 1/2 cup of warmed fish stock to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
- Repeat step 5, adding the stock in 1/2 cup increments, and waiting for it to be absorbed before adding more.
- When the rice is cooked and creamy, stir in the Parmesan cheese, parsley, saffron threads, and paprika.
- Season the risotto with salt and pepper to taste.
- Stir in the lobster meat and cook until heated through.
- Remove the saucepan from the heat and stir in the unsalted butter until melted and creamy.
- Serve the Lobster and Champagne Risotto immediately, garnished with additional parsley if desired.
Spinach and Feta Risotto
Creamy spinach and feta risotto for a romantic dinner.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion
- 2 cloves garlic
- 2 cups fresh spinach
- 1 cup crumbled feta cheese
- Salt and pepper
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and cook until the onion is translucent.
- Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
- Add 1/2 cup of the vegetable broth and stir until absorbed.
- Repeat step 4 until all the broth is used, stirring constantly.
- Stir in the fresh spinach until wilted.
- Remove from heat and stir in the crumbled feta cheese.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Sun-dried Tomato and Burrata Risotto
Creamy risotto with sun-dried tomatoes and burrata cheese, perfect for Valentine’s Day.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 ball burrata cheese
- Salt and pepper, to taste
- Fresh basil leaves, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
- Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is absorbed.
- Repeat step 4, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
- Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes, until heated through.
- Cut the burrata cheese into small pieces and stir into the risotto.
- Season the risotto with salt and pepper to taste.
- Serve the risotto hot, garnished with chopped fresh basil leaves.
Wild Mushroom and Barley Risotto
Savory wild mushrooms and nutty barley blend in a creamy Valentine’s Day risotto.
Ingredients
- 1 cup barley
- 4 cups mixed wild mushrooms
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 4 cups vegetable broth, warmed
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the mixed wild mushrooms and cook until they release their moisture and start to brown.
- Add the barley and cook for 1-2 minutes, until lightly toasted.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Add 1/2 cup of warmed broth to the saucepan and cook, stirring constantly, until the liquid is mostly absorbed.
- Repeat step 6, adding the broth in 1/2 cup increments, until the barley is tender and creamy.
- Stir in the butter and Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve the risotto hot, garnished with chopped fresh parsley.
Pumpkin and Gorgonzola Risotto
Creamy pumpkin and gorgonzola risotto perfect for a romantic dinner.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup roasted pumpkin, mashed
- 1/2 cup white wine
- 1/4 cup gorgonzola cheese, crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh sage, chopped (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Warm the vegetable broth in a separate pot and add 1/2 cup of broth to the rice mixture, stirring constantly until absorbed.
- Repeat the process, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
- Stir in the mashed pumpkin, gorgonzola cheese, and butter until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh sage if desired.
Shrimp and Pesto Risotto
Shrimp and Pesto Risotto is a romantic and flavorful Italian dish.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup pesto sauce
- 1 pound large shrimp, peeled and deveined
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat and sauté the diced onion until translucent.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
- Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
- Add 1/2 cup of the vegetable broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
- Repeat step 5, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
- When the rice is cooked and creamy, stir in the pesto sauce and cook for 1-2 minutes.
- Add the shrimp to the skillet and cook, stirring occasionally, until they are pink and cooked through.
- Season the risotto with salt and pepper to taste, then stir in the Parmesan cheese.
- Serve the Shrimp and Pesto Risotto immediately, garnished with additional Parmesan cheese if desired.
Truffle and Foie Gras Risotto
Indulge in a luxurious Truffle and Foie Gras Risotto for a decadent Valentine’s Day treat.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 2 tablespoons truffle oil
- 1/4 cup white wine
- 2 tablespoons butter
- 1/2 cup foie gras
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh truffle shavings for garnish
Instructions
- Heat the chicken broth in a separate pot and keep warm.
- In a large skillet, melt 1 tablespoon of butter over medium heat and add the Arborio rice.
- Cook the rice for 2-3 minutes, stirring constantly, until lightly toasted.
- Add the white wine and cook until fully absorbed, stirring frequently.
- Add 1 cup of warm broth to the rice and cook, stirring constantly, until mostly absorbed.
- Repeat step 5, adding the broth in 1-cup increments, until the rice is tender and creamy.
- Stir in the truffle oil and cook for 1 minute.
- Slice the foie gras into small pieces and add to the rice, stirring gently to combine.
- Remove from heat and stir in the remaining 1 tablespoon of butter and Parmesan cheese.
- Season with salt and pepper to taste, then serve immediately, garnished with fresh truffle shavings.
Conclusion
You’ll savor each bite, you’ll delight in each flavor, and you’ll impress with each dish, making these risottos perfect for Valentine’s Day, whether you choose classic, seafood, or vegetable options, you’ll create unforgettable memories, you’ll indulge in romance, and you’ll enjoy a sophisticated dinner.