Italian Risotto alla Milanese: Creamy Saffron Risotto
A classic Milanese dish, Risotto alla Milanese is a creamy, golden-hued risotto infused with luxurious saffron, butter, and Parmesan. This iconic Italian recipe is a celebration of tradition, flavor, and culinary artistry.
Equipment
- Large skillet or risotto pan
- Saucepan
- Wooden spoon
- Ladle
- Small bowl
- Knife and cutting board
Ingredients
- 1 ½ cups Arborio or Carnaroli rice
- 4 cups chicken or vegetable broth kept warm
- 1 pinch saffron threads soaked in 2 tbsp warm water
- 1 small onion finely chopped
- ½ cup dry white wine
- 4 tbsp unsalted butter divided
- ½ cup grated Parmesan cheese plus more for serving
- Salt and pepper to taste
Instructions
- Soak saffron threads in 2 tablespoons of warm water to release color and flavor.
- Heat broth in a saucepan and keep it at a gentle simmer.
- In a large skillet or risotto pan, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Add Arborio rice and stir to coat with butter. Toast for 1-2 minutes until edges are translucent.
- Pour in white wine and stir until mostly absorbed.
- Add warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue for about 18-20 minutes.
- Halfway through, add the saffron and its soaking liquid. Continue adding broth and stirring.
- When rice is creamy and al dente, remove from heat. Stir in remaining butter and grated Parmesan. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
Use high-quality saffron for the best color and flavor. Stirring constantly is key to achieving the creamy texture. Serve as a primo piatto or alongside Osso Buco for a traditional Milanese meal.
Nutrition
Calories: 350kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 25mgSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 15mgIron: 6mg
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