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risotto alla milanese

risotto alla milanese

Risotto alla milanese brings the iconic creamy saffron risotto to your table. Learn how to prepare this flavorful, nourishing classic.
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Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1.5 cup arborio rice
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 tbsp unsalted butter divided
  • 0.5 cup dry white wine
  • 1 liter vegetable broth kept warm
  • 0.5 tsp saffron threads
  • 0.5 cup grated parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground

Method
 

  1. Heat the vegetable broth and keep it warm throughout the recipe.
  2. In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 2 minutes.
  3. Add the arborio rice. Stir constantly for 2 minutes until grains are lightly toasted and coated with oil.
  4. Pour in the white wine and keep stirring until it evaporates completely.
  5. Add the saffron threads to the warm broth. Gradually add one ladle of broth to the rice at a time, stirring frequently. Always allow the liquid to almost fully absorb before adding more broth.
  6. Continue adding broth and stirring for about 18-20 minutes, or until the rice is creamy and al dente.
  7. Once ready, turn off the heat. Stir in the remaining butter and grated parmesan, then season with salt and freshly ground black pepper to taste.
  8. Serve the risotto hot, garnished with extra parmesan and saffron if desired.

Notes

Risotto alla milanese is a true symbol of Italian comfort food, often enjoyed at family gatherings or special occasions. Its signature creamy, golden texture and delicate saffron aroma make it a favorite that’s both simple and sophisticated, perfect for transforming an everyday dinner into something memorable. Versatile enough as a main course or a luxurious side, its appeal lies in both tradition and adaptability.

Practical Tips for the Perfect Risotto

To achieve that silky, creamy risotto, use arborio or carnaroli rice—these high-starch varieties create the best texture. Always keep your broth warm while cooking; cold broth can shock the rice and ruin its consistency. Add the broth little by little, letting it absorb between additions, and stir patiently. This process helps release the natural starches, giving the dish its signature creaminess.
Avoid rinsing the rice before cooking—this would remove the starch you actually want. Once the rice is nearly done, taste it for doneness: the grains should be tender but still chewy at the core. Finish with a generous knob of butter and plenty of Parmesan for that classic finishing touch known as "mantecatura".

Ingredient Swaps & Flavors

Saffron gives risotto alla milanese its golden color and unique taste, but if unavailable, a pinch of turmeric can provide a similar hue (though the flavor will differ). If you prefer a richer flavor, substitute part of the vegetable broth for homemade chicken stock.

Serving Suggestions and Extras

Pair this luscious risotto as a side with classic Italian meats like osso buco or simply serve alongside a crisp green salad. For an extra indulgent version, stir in a splash of cream or top with sautéed wild mushrooms. Feeling adventurous? Try adding sweet peas or a hint of lemon zest for a fresh twist that compliments the saffron beautifully.
Leftovers can be transformed into tasty arancini (crispy, stuffed risotto balls) by rolling cold risotto in breadcrumbs and frying until golden. Enjoy exploring the delicious versatility of this Italian classic!