Authentic Risotto Milanese, as Italians cook it, is so simple and yet so unpretentiously delicious and refined. If you serve it along a white Reserve Xinisteri from ‘Oenou Yi – Ktima Vassiliades’ you will have the ultimate lunch or dinner!


  • ¼ tsp. saffron threads
  • 150 ml white Reserve Xinisteri, ‘Oenou Yi – Ktima Vassiliades’
  • 50 ml olive oil
  • 1 onion, finely chopped
  • salt and pepper
  • 300 gr. risotto rice
  • 1500 ml vegetable or chicken broth, hot
  • 80 gr. grated parmesan
  • 1 ½ tbsp. butter

For serving:

  • parmesan
  • parsley, finely chopped
  • freshly ground pepper


  1. Add the saffron threads to the Reserve Xinisteri, stir and set aside.
  2. In a wide and shallow saucepan, heat the olive oil and sauté the onion for 2-3 minutes until soft. Season with salt and pepper.
  3. Add the rice and sauté for 1 minute, until thoroughly covered by the olive oil.
  4. Add the wine (containing the saffron threads) and wait for the alcohol to evaporate.
  5. With a large spoon, gradually add the broth to the rice in portions, stirring constantly until it is absorbed before adding the next one.
  6. In about 20 minutes the risotto should be ready. While the last portion of broth is still in the saucepan, and while it is still juicy, remove from the heat.
  7. Add the butter and parmesan and stir to incorporate into the risotto.
  8. Serve immediately, with a sprinkle of chopped parsley, freshly ground pepper and extra parmesan, next to a glass of white Reserve Xinisteri from ‘Oenou Yi – Ktima Vassiliades’!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.