Risotto alla Milanese with Corn
Risotto alla Milanese with Corn is a creamy Italian rice dish from Milan, traditionally made with Arborio or Carnaroli rice, saffron, butter, Parmesan cheese, and broth. This variation incorporates sweet corn kernels for a pop of texture and natural sweetness, blending the classic golden, aromatic base with a modern, seasonal twist.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice, with moderate fat from butter and cheese, and some protein from the Parmesan. A typical serving provides around 400-500 calories, along with key nutrients like iron and antioxidants from saffron, plus fiber and vitamins from the corn.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 8 g |
| Carbs | 55 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Potassium | 320 mg |
| Phosphorus | 180 mg |
| Calcium | 120 mg |
| Iron | 2.5 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 4 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Risotto alla Milanese is a staple of Lombardy cuisine, often served with ossobuco, and its iconic golden hue from saffron was historically a symbol of wealth and celebration. Nutritionally, adding corn boosts the dish's fiber and vitamin C content, making it a slightly more balanced and vibrant version of the classic.
