Risotto alla Milanese
Risotto alla Milanese is a creamy, saffron-infused risotto made with Arborio rice, resulting in a delicate, flavorful dish. This traditional Italian recipe is perfect on its own or served alongside meats like Osso Buco. With its rich flavor and luxurious texture, it’s a classic that never disappoints.
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion finely chopped
- ¼ cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup grated Parmigiano-Reggiano cheese
- A pinch of saffron threads
- Salt and black pepper to taste
- Chopped fresh parsley for garnish optional
Instructions
- Prepare the Broth: In a saucepan, bring chicken or vegetable broth to a simmer. Add saffron threads to infuse the broth with color and flavor.
- Sauté Aromatics: In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and sauté until soft and translucent.
- Add the Rice: Stir in Arborio rice, cooking for 2 minutes until the grains are slightly toasted and coated in oil.
- Deglaze with Wine: Pour in white wine, stirring until it’s mostly absorbed by the rice.
- Incorporate Broth Gradually: Begin adding the warm saffron-infused broth, one ladle at a time. Stir frequently, waiting until the liquid is absorbed before adding more. This will take around 18-20 minutes.
- Finish the Risotto: Once the rice is al dente and creamy, remove from heat. Stir in the remaining butter and Parmigiano-Reggiano cheese. Season with salt and black pepper to taste.
- Serve: Garnish with fresh parsley (optional) and serve hot, ideally paired with a meat dish like Osso Buco.
Notes
For a creamier texture, add a little more broth towards the end. Pair with Osso Buco for a traditional Milanese meal. Garnish with chopped parsley for added color and freshness.