Risotto alla Milanese
Risotto alla Milanese is a classic Italian dish from Milan, famous for its rich, golden color and luxurious flavor. It’s a creamy risotto flavored with saffron, which gives it that distinctive hue and subtle floral aroma.Here’s what makes it special:Rice: Traditionally made with Arborio, Carnaroli, or Vialone Nano rice—varieties that hold their shape and create that luscious, creamy texture.Flavor base: Usually starts with gently sautéed onion (or shallot) in butter.Broth: Hot beef or chicken stock is slowly added as the rice cooks, allowing the starch to release and create the creaminess.Saffron: Steeped in a little broth, it’s added partway through cooking to infuse the risotto with color and aroma.Finish: Butter and Grana Padano or Parmigiano-Reggiano cheese are stirred in at the end for richness.Traditionally, risotto alla milanese is served as a first course (primo) or alongside osso buco, creating one of northern Italy’s most iconic combinations.
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Ingredients
- 1 ½ cups Carnaroli or Arborio rice
- 4 cups chicken broth or good-quality beef, kept warm on the stove
- 2 tablespoons unsalted butter
- 2 tablespoons butter plus 2 more for finishing
- 1 small onion or shallot, finely chopped
- ½ cup dry white wine
- 1 pinch saffron threads about ¼ teaspoon
- 3 tablespoons grated Parmigiano-Reggiano or Grana Padano
- Salt to taste
Optional
- bone marrow or extra butter, for richness (traditional in Milan)
Instructions
- Warm a small ladleful of broth and add the saffron threads. Let them soak while you prepare the risotto—this helps release both color and aroma.
- In a heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook gently until soft and translucent, about 5 minutes. Avoid browning—it should stay pale.
- Add the rice and stir for 1–2 minutes, coating each grain with butter. You’ll hear a faint crackling sound—this step gives the risotto its signature texture.
- Pour in the white wine and stir until it’s mostly evaporated.
- Begin adding hot broth one ladle at a time. Stir frequently and allow each addition to be absorbed before adding the next. After about 10 minutes, add the saffron-infused broth. Continue adding broth and stirring until the rice is tender but still slightly al dente—roughly 18 minutes total.
- Remove from heat and stir in the remaining 2 tablespoons of butter and grated cheese. Taste and season with salt if needed. The texture should be creamy and gently flowing (all’onda, “like a wave”).
- Spoon onto warm plates right away. In Milan, it’s often paired with osso buco (braised veal shank)—a perfect match!
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 384kcal (19%)Carbohydrates: 63g (21%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mg (8%)Sodium: 944mg (41%)Potassium: 162mg (5%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 222IU (4%)Vitamin C: 1mg (1%)Calcium: 73mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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