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Risotto alla milanese

risotto alla milanese

Risotto alla milanese is a creamy Italian classic with saffron. Try this lighter, healthier version perfect for any day.
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Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice
  • 1 liter vegetable broth kept warm
  • 0.5 cup dry white wine
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion finely chopped
  • 0.5 tsp saffron threads steeped in 2 tbsp warm water
  • 0.25 cup grated parmesan cheese
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh parsley chopped, optional

Method
 

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In a large pan, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until translucent.
  3. Add the Arborio rice and stir for 1-2 minutes so the grains are coated and slightly toasted.
  4. Pour in the white wine, stirring until it evaporates almost completely.
  5. 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.
  6. After about 10 minutes, add the saffron threads with their steeping water. Mix well for an even yellow color.
  7. Continue adding broth and stirring as the rice cooks, about 18-20 minutes in total. The risotto should be creamy but al dente.
  8. 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.
  9. 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.
Enjoy experimenting and remember that risotto alla milanese is a dish that thrives on patience, attention, and fresh ingredients. Every batch is a little different, and that’s part of its charm!