Risotto Alla Milanese
Creamy saffron-infused risotto from Milan with a luxurious golden color and delicate flavor. A classic Italian dish that's elegant yet comforting, perfect as a main or side.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 4 cups vegetable or chicken broth
- ½ teaspoon saffron threads
- ½ cup dry white wine
- 1.5 cups Arborio rice
- 1 medium yellow onion, finely diced
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ¾ cup Parmigiano-Reggiano, grated
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- 1
Heat broth in a saucepan and keep at a gentle simmer throughout cooking. Steep saffron threads in 2 tablespoons of hot broth for 5 minutes to release color and flavor.
- 2
Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add diced onion and sauté for 2-3 minutes until softened and translucent.
- 3
Add Arborio rice and stir constantly for 1-2 minutes until rice is coated and translucent at edges, toasting slightly.
- 4
Pour in white wine and stir until mostly absorbed, about 1 minute.
- 5
Add warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next, about 18-20 minutes total.
- 6
With the last ladle of broth, add the saffron infusion. Stir in remaining 2 tablespoons butter and Parmigiano-Reggiano until creamy. Season with salt and pepper.
- 7
The risotto should be creamy and flow slightly on the plate. Serve immediately in warm bowls with extra grated cheese and a drizzle of olive oil.
Tools you’ll need
- medium saucepan
- large heavy-bottomed saucepan
- wooden spoon or risotto paddle
- ladle
- microplane grater
- measuring cups and spoons
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