Italian · Main · Medium
Risotto alla Milanese
Creamy saffron risotto with Parmesan, golden and luxurious. The classic partner to osso buco.
The whole recipe in 60 seconds
Risotto alla Milanese, in 5 ideas
- Keep the broth warm or the rice stops cooking and turns gummy.
- Stir often but not constantly, the rice needs time to release starch.
- All onda means the risotto should ripple when you shake the pan.
- Taste for doneness starting at 18 minutes, it goes fast.
- Serve immediately, risotto waits for no one.
What you need
Ingredients
- 6 cups chicken broth, kept warm
- 1/2 tsp saffron threads
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
How to make it
Directions
- Steep the saffron in 1/2 cup of the warm broth for 10 minutes.
- Heat 2 tbsp butter and the olive oil in a wide pan over medium heat.
- Cook the onion 4 minutes until soft and translucent.
- Add the rice and toast 2 minutes, stirring, until the grains are pearly.
- Pour in the wine and stir until absorbed.
- Add the warm broth one ladle at a time, stirring often and letting each addition absorb before adding more.
- Stir in the saffron broth about halfway through for even golden color.
- After 18 to 20 minutes the rice should be creamy and al dente. Remove from heat, beat in the remaining butter and Parmesan, and season.
A pinch of turmeric with a tiny bit of saffron stretches the flavor at a fraction of the cost.