risotto alla milanese
Risotto alla milanese is a creamy Italian classic with saffron. Try this lighter, healthier version perfect for any day.
Ingredients
Method
- Heat the broth in a saucepan and keep it warm over low heat.
- In a large pan, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until translucent.
- Add the Arborio rice and stir for 1-2 minutes so the grains are coated and slightly toasted.
- Pour in the white wine, stirring until it evaporates almost completely.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait for most of the liquid to be absorbed before adding more broth.
- After about 10 minutes, add the saffron threads with their steeping water. Mix well for an even yellow color.
- Continue adding broth and stirring as the rice cooks, about 18-20 minutes in total. The risotto should be creamy but al dente.
- Turn off the heat and stir in grated parmesan, adjusting salt and pepper to taste. If you want a richer flavor, mix in a bit more butter at this stage.
- Serve immediately, topped with fresh parsley and extra parmesan if desired.
Notes
The Risotto alla milanese is a beloved Italian classic, prized for its vibrant saffron hue and creamy, comforting texture. Its elegance at the table is matched only by its versatility: perfect as a star dish for special occasions or as a cozy homemade meal. The secret to risotto’s signature creaminess lies in the rice and cooking technique, and with a few chef-tested tips, you’ll achieve restaurant-quality results at home.
Pro Tips for Perfect Risotto
- Choose the right rice: Arborio is traditional, but Carnaroli or Vialone Nano work beautifully, offering even creamier results and helping to avoid mushy risotto.
- Warm your broth: For consistent cooking, add broth that’s kept hot—cold broth can stall the process and cool down the rice.
- Slow and steady stir: Stir frequently, but not constantly. This helps release the starches for creamy texture without breaking the grains.
- Enhance flavor with wine: White wine adds acidity and depth. Let it evaporate before you start adding broth.
- Saffron infusion: For the best color and taste, steep saffron threads in warm water before adding to the rice.
- Avoid overcooking: Risotto should be al dente and not overly soft—taste-test along the way for the perfect bite.
Creative Variations & Serving Ideas
- Top with extra parmesan and a drizzle of good olive oil for a burst of flavor.
- Pair with oven-roasted vegetables, sautéed mushrooms, or a crispy salad for a well-rounded meal.
- If you want more richness, try finishing the risotto with a spoonful of mascarpone cheese.
- For a heartier version, add sautéed seafood or sliced grilled chicken just before serving.
