Risotto alla Milanese
Risotto alla Milanese is a creamy and rich Italian rice dish from Milan, infused with the golden flavor of saffron. It’s the perfect comfort food that combines simplicity with elegance, offering a warm, buttery, and slightly cheesy taste in every bite.
Ingredients
- 1 ½ cups Arborio or Carnaroli rice
- 4 cups chicken or vegetable broth
- ½ cup white wine
- 1 small onion finely chopped
- 2 tablespoons butter plus extra for finishing
- 1 pinch saffron threads
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the broth: Warm the broth in a pot and keep it on low heat.
- Sauté the onions: In a large pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until soft and translucent.
- Toast the rice: Add the Arborio or Carnaroli rice to the pan with the onions. Stir for about 2 minutes until the rice is slightly translucent.
- Deglaze with wine: Pour in the white wine and stir constantly until it has evaporated.
- Infuse with saffron: Add the saffron threads to the rice, allowing their color and flavor to mix into the dish.
- Cook with broth: Gradually add a ladle of warm broth at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is tender yet al dente.
- Finish with butter and Parmesan: Once the rice is cooked, remove it from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
Notes
Stir continuously to ensure the rice cooks evenly and achieves a creamy texture.
Adjust the amount of saffron based on personal preference for a more or less intense flavor.
Adjust the amount of saffron based on personal preference for a more or less intense flavor.