Milanese Risotto Recipe
Here’s a classic Risotto alla Milanese recipe, creamy and rich with the signature saffron color and flavor:
Servings: 4
Prep time: 10 minutes
Cook time: 25-30 minutes
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Ingredients
1 ½ cups (300 g) Arborio or Carnaroli rice
4 cups (1 liter) hot beef or chicken broth
2 tablespoons unsalted butter (plus extra for finishing)
1 tablespoon olive oil
1 small onion (finely chopped)
½ cup (120 ml) dry white wine
A pinch of saffron threads
½ cup (50 g) grated Parmesan cheese
Salt and freshly ground black pepper (to taste)
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Instructions
1. Prepare the broth
Keep the broth warm in a saucepan over low heat.
In a small cup, soak the saffron threads in 2 tablespoons of hot broth. Set aside.
2. Sauté the onion
In a large heavy saucepan, melt butter with olive oil over medium heat.
Add the chopped onion and cook until soft and translucent (about 5 minutes).
3. Toast the rice
Add the rice to the pan and stir for 2-3 minutes until the grains are coated and slightly translucent at the edges.
4. Deglaze with wine
Pour in the white wine and stir until it is mostly absorbed.
5. Cook the risotto
Add one ladle of hot broth at a time, stirring constantly.
Wait until the liquid is almost absorbed before adding the next ladle. Continue for 15-18 minutes.
6. Add saffron
Midway through cooking, stir in the saffron and its soaking liquid. This will give the risotto its golden color and aroma.
7. Finish the dish
When the rice is creamy but still al dente, remove from the heat.
Stir in the remaining butter and Parmesan cheese.
Adjust seasoning with salt and pepper.
8. Serve immediately
Risotto waits for no one-serve hot and creamy.
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Tip:
For extra authenticity, serve it alongside Osso Buco-it’s the traditional Milanese pairing.