The first time I made risotto, I nearly gave up halfway through. My arm was getting tired from all the stirring, and I was convinced I was doing something wrong because it seemed to take forever. But then I remembered watching my friend’s Italian grandmother make it years ago – she stirred slowly, almost meditatively, chatting the whole time like it was the most natural thing in the world.

Risotto alla Milanese is probably the most famous version of this Northern Italian classic, and for good reason. The saffron doesn’t just add that gorgeous golden color; it brings this subtle, almost floral flavor that makes the whole dish feel special. When people ask me about saffron, I tell them yes, it’s expensive, but a little goes a long way, and there’s really no substitute for what it does to this dish.

What I love about making risotto is how it forces you to slow down. You can’t rush it or walk away from it. The rice needs your attention, and in return, it transforms from these hard little grains into something creamy and luxurious. The key is adding the warm broth one ladle at a time and stirring until each addition is almost completely absorbed before adding the next.

I’ve learned that good risotto is all about the rice – Arborio is the most common, but Carnaroli is even better if you can find it. The starch from these short-grain rices is what creates that creamy texture without adding any cream at all. When I make this for dinner parties, people always assume I’ve added cream or cheese throughout the cooking process, but it’s just the rice doing its magic.

The finished risotto should flow like lava when you shake the pan – that’s how you know you’ve got the texture right. Serve it immediately with a generous grating of Parmigiano-Reggiano, and you’ll understand why this dish has been a Milan staple for centuries.

Risotto alla Milanese

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This saffron-infused risotto from Milan transforms simple ingredients into creamy, golden comfort food that’s perfect for special dinners or cozy nights at home.

• Author: Don Nicholas
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-6 as a main course or 6-8 as a side
• Category: Entrées

Ingredients

• 6 cups chicken or vegetable broth
• Pinch of saffron threads
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 3 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Salt and white pepper to taste

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Instructions

• Heat the broth in a saucepan and keep it at a gentle simmer. In a small bowl, steep the saffron in 2 tablespoons of the hot broth for 10 minutes.
• In a heavy-bottomed pan or risotto pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
• Add the rice and stir for 2 minutes until the grains are well-coated and slightly translucent around the edges.
• Pour in the wine and stir until mostly absorbed.
• Add the saffron mixture and stir until absorbed. Begin adding the warm broth one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next.
• Continue this process for 18-20 minutes until the rice is creamy but still has a slight bite. You may not need all the broth.
• Remove from heat and stir in the butter and Parmigiano-Reggiano. Season with salt and white pepper.
• Serve immediately with extra cheese on the side.

Notes

The risotto should flow like lava when you shake the pan – if it’s too thick, add a bit more warm broth.

If you enjoy this recipe for risotto, please let me know what you think in the comments!