Nostra Storia
In the year 1965, a new couple opened up their very own local restaurant located in the beautiful city of Milan, Italia. On their first date, Roberto shared his love for risotto wit his first love, Maria, by preparing her an incredible dish to win her over. Since this restaurant has been standing for about 50 years, you can say that he was successful. Since then, their love for their culture, food, and each other began their beautiful journey.
What began with the De Luca family travelled all the way to city of Reston, Virginia in the United States of America after 20 years. Through the importance of family and culture, the De Luca family present “Risotto Milan”. With years of hard work, and the contributions of family and friends, the De Luca family continue to transform this hometown restaurant into an up-scale dining experience. Family-owned and runned, they opened their doors in October of 2014. “Risotto Milan” became a dream realized and offered a new level of Italian cuisine to the well-established American culinary environment.
We are here to bring a slice of Milan and our history to you. Established in 1965
Antipasti
APPETIZERS
BRUSCHETTA | 10
Toasted french bread topped with roma tomatoes, parmesan, garlic, fresh basil & balsamic vinaigrette
CALAMARI | 12
Fried baby squid topped with pecorino romano, served with house dipping sauce & fresh lemon wedges
CRESPELLE AL RADICCHIO | 13
Crepes filled with radicchio, ricotta, parmigiano & mascarpone topped with béchamel sauce
FOCACCIA | 10
Fresh-baked flatbread served with a herb & goat cheese spread
FONDUTA | 17
Italian-styled fondue made with fontina cheese with white truffle butter served with assorted dipping bread, fruits & vegetables
FRITTO MISTO PLATTER | 20
Fried fresh shrimp, squid, oysters, & scallops served with fresh lemon wedges
STUFFED SHRIMP | 14
Baked shrimp stuffed with crab, white button mushrooms, lemon juice & white wine sauce
SOUP
small 10 | reg 16
MINESTRONE
ALLA MILANESE
Arborio rice, kidney beans, potatoes, carrots, & zucchini with fresh herbs simmered in vegetable broth
PAPPA AL POMODORO
Vegetable broth soup with mashed tomatoes & Italian bread cubes
RIBOLLITO
Cannellini beans served with seasoned vegetables & Italian whole grain bread cubes topped with fresh parmesan
SALAD
ARUGULA SALAD | 10
Arugula served with pomegranate salsa tossed & toasted walnuts
CHOPPED ITALIAN SALAD | 8
Romaine lettuce with chickpeas, pepperoncini, provolone & Italian vinaigrette
TUSCAN SALAD | 12
Spring mix tossed with focaccia crisps, anchovies, grape tomatoes, red onion, cucumbers, olives, sweet peppers & balsamic vinaigrette
Primo
BEET RISOTTO | 32
RISOTTO
Arborio rice simmered in beets & vegetable broth with dry vermouth & balsamic vinaigrette topped with goat cheese & freshly chopped dill
MUSHROOM RISOTTO | 28
Arborio rice with portobello & black truffle mushrooms, white wine, chives simmered in vegetable stock topped with freshly grated parmesan
PUMPKIN RISOTTO | 28
Arborio rice with delica pumpkin simmered in vegetable broth, gorgonzola sauce, white wine & aged balsamic vinaigrette
SHRIMP RISOTTO | 43
Arborio rice simmered in clam juice, fish stock, & white wine sauce seasoned with fresh herbs & saffron, topped with shrimp & mascarpone cheese
SEAFOOD RISOTTO | 55
Arborio rice sautéed in onions, garlic, simmered in fish stock, lemon juice & white wine, topped with baby mussels, prawns, baby scallops & baby squid
RISOTTO ALLA MILANESE | 40
Arborio rice simmered in beef broth, shallots & fresh herbs served on beef marrow with fresh parmigiano reggiano
PASTA
CHICKEN CARBONARA | 34
Handmade linguine pasta made with baked chicken on egg-based white sauce topped with Parmesan cheese, fresh herbs & chopped bacon
ITALIAN RAVIOLI | 38
Handmade ravioli stuffed with sausage made with rich garlic parmesan cream sauce with fresh baby spinach & sun-dried tomatoes
PESTO AL BIANCO | 26
Linguine pasta made with creamy walnut pesto, lemon, garlic, & ricotta sauce
PESTO GNOCCHI | 24
Handmade potato gnocchi made with creamy basil & tomato sauce topped with sundried tomatoes & freshly grated parmesan
TOMATO PENNE | 22
Penne pasta made with tomato sauce & white wine topped with fresh basil
TROFIE AL PESTO | 25
Handmade trofie pasta made with creamy basil, pine nuts & garlic sauce
SEAFOOD LINGUINE | 50
Handmade tagliatelle pasta made with butter sauce topped with mussels, clams, shrimps & squid topped with fresh herbs
ENTREE DISHES
CHICKEN CACCIATORE | 35
Garlic, bell peppers, onions, carrots and olives in a rustic tomato Cacciatore sauce, simmering into chicken thighs
COSTOLETTA ALLA MILANESE | 45
Bone-in veal cutlet coated fried in crunchy breadcrumbs with a side of creamy polenta
CONIGLIO IN UMIDO | 60
Roasted rabbit served in stew made with tomatos, herbs, white wine & pine nuts
OSSOBUCO MILANESE | 50
Cross-cut veal shanks braised with vegetables, white wine & broth garnished with gremolata & served with either risotto alla milanese
POLENTA WITH RACLETTE | 32
Polenta made with raclette cheese, white wine, garlic, mixed mushrooms & fresh herbs
SAUSAGE STROMBOLI | 28
Flaky dough topped sweet Italian sausage, mozzarella cheese, tomato sauce & added sautéed peppers, olives & pepperoni
SEAFOOD
ACQUA PAZZA | 55
Poached snapper fish made with herb & white wine sauce, sundried tomatoes on top of crispy garlic crostini
FRITTO MISTO DI PESCE | 60
Fried fresh shrimp, squid, oysters, scallops, mullet, & codfish served with fresh lemon wedges
INVOLTINI DI PESCE SPADA | 50
Baked swordfish rolls made with toasted breadcrumbs & pine nuts on a bed of spinach salad
SPAGHETTI ALLE VONGOLE | 28
Handmade spaghetti pasta in a creamy white clam sauce topped with fresh herbs
SIDES | 6
FOCACCIA
INSALATA DI RISO STUFFED TOMATO PANZANELLA CIAMBOTTA
DRINKS | 4
SPARKLING WATER
FOUNTAIN DRINKS
ARNOLD PALMER
SHIRLEY TEMPLE GINGER ALE
Contorno