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risotto alla milanese

risotto alla milanese

Risotto alla milanese brings creamy rice with golden saffron, a comforting Italian classic for special dinners. Easy, rich, unforgettable.
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Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1.5 cup Arborio rice
  • 1 small onion finely chopped
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 pinch saffron threads
  • 1 cup dry white wine
  • 1 liter vegetable broth kept hot
  • 0.25 cup Parmesan cheese freshly grated
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground

Method
 

  1. Heat the vegetable broth in a saucepan and keep it warm on low heat throughout the preparation.
  2. In a large, heavy pan, heat the olive oil and 1 tablespoon of butter. Add the chopped onion and sauté until soft and translucent, about 2-3 minutes.
  3. Add the Arborio rice and stir well, toasting it for about 2 minutes until the edges become translucent.
  4. Pour in the white wine and cook, stirring, until it evaporates completely.
  5. Add the saffron threads to the pan and stir to combine. Ladle in about 1/2 cup of the hot broth, stirring constantly. Let the rice absorb the liquid before adding more broth.
  6. Continue adding the broth a little at a time, always stirring, until the rice is creamy and al dente, about 18-20 minutes.
  7. Remove the pan from heat. Stir in the remaining butter and freshly grated Parmesan cheese. Season with salt and freshly ground black pepper. Mix well.
  8. Serve immediately, garnished with extra Parmesan if desired. Enjoy your authentic Risotto alla Milanese!

Notes

Risotto alla Milanese is one of Italy’s most beloved comfort dishes, celebrated for its creamy texture and vibrant saffron-infused color. Its elegance and simplicity make it a go-to for both weeknight dinners and special occasions. Mastering this risotto is truly rewarding; it’s a versatile recipe that can be the star of your table or a refined side for roasted meats and vegetables.

Practical Tips and Ingredient Swaps

Always use Arborio or Carnaroli rice—their high starch content creates that signature creamy consistency. If you run out of saffron, try turmeric for color, but know the flavor will change. For a richer finish, substitute part of the butter with a spoonful of mascarpone at the end. Vegetarians can swap chicken broth for high-quality vegetable broth without losing depth.

Cooking Techniques for Best Results

Stirring gently but constantly is key—this encourages the rice to release starches, thickening the dish naturally. Add broth slowly, letting each ladleful absorb before the next; it’s the secret to a creamy texture. Taste as you go to avoid overcooking and prevent the risotto from becoming mushy. Cut the heat just as the grains are al dente; carryover cooking will finish the job.

Serving Suggestions & Creative Variations

Risotto alla Milanese pairs beautifully with Osso Buco, grilled asparagus, or a simple leafy salad. For a twist, stir in sautéed mushrooms, peas, or roasted pumpkin cubes for color and flavor.
Serve immediately, topped with extra Parmesan and a drizzle of the best extra virgin olive oil you have. Leftovers can be shaped into little patties, coated with breadcrumbs, and pan-fried for a crispy treat—an Italian favorite known as "arancini di riso."
This recipe invites you to discover the joy of traditional risotto with just a few carefully chosen ingredients and a little patience!