Risotto alla Milanese is a classic Italian dish embodying Northern Italian cuisine’s essence. This vibrant and luxurious risotto is renowned for its golden hue, imparted by the delicate and aromatic saffron. Traditionally served as an accompaniment to ossobuco, it stands out as a star thanks to its rich, creamy texture and subtle yet sophisticated flavour profile.

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The key to a perfect Risotto alla Milanese is the meticulous process of stirring the rice to release its starches, creating a luscious and creamy consistency. This dish celebrates simplicity with a handful of high-quality ingredients—Arborio rice, beef broth, butter, Parmesan cheese, and saffron. A true testament to the saying that sometimes, less is more.

Risotto alla Milanese Recipe

Recipe by Owais

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients:

• 1 1/2 cups Arborio rice

• 1 small onion, finely chopped

• 4 tablespoons unsalted butter

• 1/2 cup dry white wine

• 4 cups beef broth, kept warm

• 1/4 teaspoon saffron threads

• 1/2 cup grated Parmesan cheese

• Salt, to taste

• Freshly ground black pepper, to taste

Instructions:

• Prepare the saffron infusion: In a small bowl, dissolve the saffron threads in a few tablespoons of warm beef broth. Set aside to steep.
• Cook the onions: In a large, heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
• Toast the rice: Add the Arborio rice to the saucepan with the onions and cook, stirring constantly, until the edges of the rice grains become translucent, about 2-3 minutes. This step is crucial for enhancing the nutty flavour of the rice.
• Deglaze with wine: Pour in the white wine and cook, stirring, until the wine has evaporated and the rice has absorbed it.
• Incorporate the broth: Add the warm beef broth, stirring frequently, one ladle at a time. Wait until most of the liquid is absorbed before adding the next ladle. This process will take about 18-20 minutes.
• Add the saffron infusion: When using about half of the broth, add the saffron infusion to the rice. Continue adding the broth, one ladle at a time, until the rice is creamy and cooked al dente.
• Finish the risotto: Remove the saucepan from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Let the risotto rest for a minute to achieve the perfect creamy texture.
• Serve: Spoon the Risotto alla Milanese onto warm plates and serve immediately. Enjoy as a main course or a sophisticated side dish.

Notes

• This dish is best enjoyed fresh off the stove while the risotto maintains its perfect creamy consistency. Buon appetito!

Ideas for Serving

• Pair with osso buco for a traditional Milanese meal.
• Serve alongside a simple green salad with a light vinaigrette.
• Garnish with extra Parmesan and a sprinkle of fresh parsley for a burst of colour and flavour.

Nutritional Information (per serving)

• Calories: 400 kcal
• Carbohydrates: 55g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 800mg
• Fiber: 2g
• Sugar: 2g

History

Risotto alla Milanese has its roots in the culinary traditions of Milan, Italy. The dish dates back to the 16th century when saffron was introduced to the region. According to legend, a young apprentice working on the Milan Cathedral’s stained glass windows accidentally spilt saffron into a pot of rice, giving birth to this iconic dish. The luxurious saffron not only imparts a unique flavour but also signifies the opulence associated with Milanese cuisine.

FAQs

What type of rice is best for Risotto alla Milanese?

Arborio rice is ideal due to its high starch content, which gives risotto its characteristic creamy texture.

Can I make this dish vegetarian?

Yes, simply use vegetable broth instead of chicken broth to make a vegetarian version of Risotto alla Milanese.

Is saffron essential for the recipe?

Saffron is crucial for the authentic flavour and colour of Risotto alla Milanese. While it’s an expensive spice, a little goes a long way, and it’s worth the investment for this dish.

Can I prepare risotto in advance?

Risotto is best served fresh. If necessary, you can prepare it slightly in advance and reheat it gently with a bit more broth to restore its creamy consistency.