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Risotto alla milanese

risotto alla milanese

Risotto alla milanese brings the warmth of saffron and a lighter, creamier texture to your table. Try this healthy version!
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Total Time 36 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 1 liter vegetable broth hot, homemade or low-sodium
  • 0.5 unit onion finely chopped
  • 1 tablespoon extra virgin olive oil
  • 0.25 teaspoon saffron threads soaked in 2 tbsp warm water
  • 0.25 cup dry white wine
  • 2 tablespoon grated parmesan cheese light or plant-based if desired
  • 1 tablespoon light butter or plant-based spread
  • 1 pinch black pepper freshly ground
  • 1 pinch salt to taste

Method
 

  1. Heat the broth: In a saucepan, bring the vegetable broth to a gentle simmer and keep it hot on low heat throughout the recipe.
  2. Sauté the onion: In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
  3. Toast the rice: Add the arborio rice to the skillet. Stir constantly for about 2 minutes, coating it in the oil and allowing the edges to look slightly translucent.
  4. Add the wine: Pour in the white wine. Stir and let it cook until most of the wine has evaporated.
  5. Add saffron: Add the saffron threads, along with their soaking water, to the rice. Stir well so the flavor and color blend throughout the rice.
  6. Cook the risotto: Add one ladleful of hot broth to the rice. Stir often, allowing the liquid to be absorbed before adding another ladleful. Continue this process until all the broth has been used or the rice is creamy and al dente (about 18–20 minutes).
  7. Finish and serve: Turn off the heat. Stir in the light butter and grated parmesan cheese until creamy. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with more parmesan if you like.

Notes

Risotto alla milanese is one of Italy’s most celebrated comfort foods, and it’s cherished for its creamy saffron-infused rice that pairs beautifully with countless dishes. The ease of adapting this classic means you can enjoy it for a cozy weeknight dinner or serve it as an elegant main course for guests.

Tips for the Perfect Risotto Texture

Stirring is key: Stir gently but consistently while adding broth. This helps the rice release starch, resulting in that sought-after creaminess.
Don’t rush the broth: Add it gradually, just one ladle at a time, letting each addition absorb fully before the next. Patience pays off.
Don’t overcook: For the best texture, remove from heat when the grains are still slightly firm (al dente)—the rice will finish cooking off the stove.

Ingredient Swaps and Enhancements

• Rice: Arborio is ideal, but Carnaroli or Vialone Nano are also excellent for a creamy risotto.
• Wine: If you don’t have white wine, you can use a splash of lemon juice and extra broth to brighten the flavor.
• Make it vegan: Swap the butter and parmesan for plant-based alternatives.
• Saffron: Saffron is what gives this dish its signature color and aroma—use the threads rather than powder for the best result.

Preparation Techniques

Chop the onions very finely so they melt into the rice and don’t overpower the dish. To keep your risotto from sticking or burning, use a heavy-bottomed pan and moderate heat.

Serving and Pairing Suggestions

Risotto alla milanese shines on its own, but you can serve it alongside grilled or roasted meats like ossobuco for a truly classic Milanese meal. For lighter fare, pair with sautéed greens or a crisp salad. Looking to impress? Garnish with a drizzle of good olive oil, extra freshly ground black pepper, or a few shavings of parmesan just before serving.
Whether you’re craving traditional comfort or planning a gourmet dinner, this risotto offers endless possibilities—and with these tips, your dish will turn out creamy and flavorful every time.