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Risotto alla Milanese Recipe

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.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 500
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Add the Rice: Stir in Arborio rice, cooking for 2 minutes until the grains are slightly toasted and coated in oil.
  4. Deglaze with Wine: Pour in white wine, stirring until it’s mostly absorbed by the rice.
  5. 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.
  6. 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.
  7. 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.