Risotto alla Milanese

July 23, 2024
11:28 am

Risotto alla Milanese is a luxurious and creamy Italian rice dish that hails from Milan. This elegant risotto is distinguished by its vibrant yellow color, which comes from the addition of saffron, a prized spice known for its unique flavor and aroma. The dish is traditionally made with Arborio rice, which is cooked slowly with broth and enriched with butter and Parmesan cheese, resulting in a rich and velvety texture.

Risotto alla Milanese is often served as a main course or as an accompaniment to Osso Buco, a classic Milanese veal dish. The delicate flavor of saffron and the creamy consistency of the risotto make it a comforting and sophisticated dish that is perfect for special occasions. Its simplicity and elegance are a true testament to the art of Italian cooking.

Recipe:

Ingredients:

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth, heated
1 small onion, finely chopped
1/2 cup dry white wine
1/2 teaspoon saffron threads
2 tablespoons butter
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper

Instructions:

Prepare the Saffron: In a small bowl, combine the saffron threads with a few tablespoons of hot broth. Let it steep for a few minutes to release the color and flavor.
Cook the Risotto: In a large pan, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent. Add the Arborio rice to the pan and stir to coat the grains with butter. Cook for 2 minutes, stirring constantly. Pour in the white wine and cook until it is absorbed by the rice.
Add the Broth: Begin adding the heated broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. After about 10 minutes of cooking, stir in the saffron-infused broth.
Finish the Risotto: Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes in total. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Serve: Serve the Risotto alla Milanese immediately, garnished with additional Parmesan cheese if desired.