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Risotto alla Milanese Recipe

Italian · Main course · 35 min total

A classic Italian risotto from Milan, flavored with saffron and finished with Parmigiano-Reggiano and butter for a creamy, golden dish.

Ingredients

• 1 1/2 cups (300g) Arborio or Carnaroli rice
• 4 cups (1 liter) hot chicken or vegetable broth
• 1/2 cup (120 ml) dry white wine
• 1 small onion, finely chopped
• 2 tablespoons (30g) unsalted butter, divided
• 1 tablespoon olive oil
• 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• Salt to taste

Instructions

1. In a small bowl, steep the crushed saffron threads in 2 tablespoons of hot water; set aside.
2. In a large saucepan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes, without browning.
3. Add the rice and stir for 1-2 minutes until the grains are translucent at the edges.
4. Pour in the wine and stir until it is fully absorbed.
5. Add the saffron with its soaking liquid and stir.
6. Begin adding the hot broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This should take about 18-20 minutes. The rice should be creamy and al dente.
7. Remove from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmigiano-Reggiano. Season with salt to taste.
8. Cover and let rest for 2 minutes before serving. Serve immediately.

Tips

• For a richer flavor, use homemade broth.
• Serve as a side dish or a main course; it pairs well with osso buco.
• Leftovers can be formed into arancini (rice balls) and fried.

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