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Best Risotto alla Milanese Recipe

Risotto alla Milanese Recipe

Risotto alla Milanese is a classic Italian risotto made with Arborio rice, saffron, and Parmesan. This Best Risotto alla Milanese Recipe guides you through creating a creamy, saffron-infused dish that’s perfect for pairing with meats like osso buco or enjoying on its own. With its rich flavors and vibrant color, this risotto is both comforting and elegant, making it a perfect addition to any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 People
Calories 380 kcal

Equipment

  • Large skillet or sauté pan
  • Medium saucepan (for broth)
  • Wooden spoon

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 1/4 cup unsalted butter
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
  • 1/4 tsp saffron threads
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste

Instructions
 

  • 1. Heat the Broth
    In a medium saucepan, heat the chicken or vegetable broth over medium-low heat. Keep it warm while making the risotto.
    2. Bloom the Saffron
    In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let it sit for about 10 minutes to release the color and flavor.
    3. Sauté the Onions
    In a large skillet or sauté pan, melt 2 tablespoons of butter and olive oil over medium heat.Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
    4. Toast the Rice
    Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly to coat the grains with the butter and oil. The rice should become slightly translucent around the edges but not browned.
    5. Deglaze with White Wine
    Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
    6. Add Broth Gradually
    Add one ladle of warm broth to the rice, stirring constantly. Allow the rice to absorb the broth before adding the next ladle.Continue this process, adding broth one ladle at a time and stirring frequently, for about 18-20 minutes. The rice should become creamy and tender but still have a slight bite in the center.
    7. Stir in Saffron
    Once the rice is almost cooked (after about 15 minutes), stir in the saffron water, including the threads, and mix well. This will give the risotto its signature golden color and fragrant flavor.
    8. Finish with Parmesan and Butter
    When the rice is cooked to your liking, remove the pan from heat.Stir in the remaining butter and grated Parmesan cheese, mixing until the risotto is creamy and rich. Season with salt and pepper to taste.
    9. Serve
    Serve the Risotto alla Milanese immediately, garnished with extra Parmesan cheese if desired. Enjoy as a main dish or side to complement meat dishes like osso buco.

Notes

  • Rice Choice: Arborio rice is traditional for risotto, but Carnaroli rice is also an excellent option, known for producing even creamier risotto.
  • Saffron: Saffron is the key ingredient in Risotto alla Milanese and gives the dish its distinct yellow color and unique flavor. Use high-quality saffron threads for the best result.
  • Wine Substitution: If you prefer not to use wine, you can substitute it with an additional ladle of broth.
  • Consistency: The final consistency of the risotto should be creamy and slightly flowing, not too thick. Adjust with extra broth or butter if needed.
  • Serving Suggestion: Traditionally, Risotto alla Milanese is served as a side dish with osso buco, but it can be enjoyed as a standalone meal as well.
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