Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

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.

Find it online: https://foodgardening.mequoda.com/recipe/risotto-alla-milanese/