Dive into the heart of Italian cuisine with our authentic Risotto alla Milanese recipe. This luxuriously creamy risotto, enriched with the exquisite aroma of saffron and the robust flavors of Parmigiano-Reggiano, is a true testament to Milan’s rich culinary heritage. Our step-by-step guide ensures you achieve the perfect consistency and depth of flavor, making it an ideal choice for special occasions and comforting weeknight dinners. Whether you’re a risotto fan or trying it for the first time, learn how to create this golden, flavorful dish that promises to transport your senses straight to the bustling streets of Milan. Join us in celebrating the simplicity and elegance of Italian cooking with this timeless recipe.
AuthoradminCategoryItalian, Rice & Risottos, VegetarianDifficultyIntermediateRisotto alla Milanese, a jewel in the crown of Northern Italian cuisine, is a creamy, luxurious dish, known for its signature golden hue imparted by saffron. It's a perfect blend of simplicity and elegance.
Prepare the Stock:
In a saucepan, warm the chicken or vegetable stock over low heat. You'll want to keep this stock warm throughout the cooking process.
Infuse the Saffron:
In a small bowl, soak the saffron threads in a little hot water or a ladleful of the warm stock to release their color and flavor.
Sauté the Onions:
In a large, heavy-bottomed pot, heat the olive oil and melt half the butter over medium heat.
Add the chopped onion and sauté until it's translucent, not browned, which takes about 5 minutes.
Toast the Rice:
Add the Arborio rice to the pot and stir for a few minutes until the grains are well-coated and start to turn translucent at the edges. This toasting step is crucial for a good risotto.
Add Wine:
Pour in the white wine and stir until it's mostly absorbed by the rice.
Cook the Risotto:
Start adding the warm stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful.
After about 15 minutes, add the saffron-infused stock/water.
Continue to add stock and stir. The whole process should take about 18-20 minutes, until the rice is al dente and the risotto is creamy.
Final Touches:
Remove the pot from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.
Let the risotto rest for a minute or two – it should be creamy, not runny.
Serve Immediately:
Serve the Risotto alla Milanese hot, garnished with a little more grated Parmesan if desired.
Tips:
The key to a great risotto is patience and constant attention. Keep stirring and add broth slowly.
The quality of the stock is vital – homemade or high-quality store-bought stock will give the best flavor.
Saffron is essential for the authentic Milanese flavor and color, so try not to skip it.
Risotto alla Milanese is often served with Osso Buco, but it's also a splendid dish on its own, perhaps accompanied by a crisp, dry white wine and a simple green salad for a complete meal. Buon appetito!
Ingredients
Directions
Prepare the Stock:
In a saucepan, warm the chicken or vegetable stock over low heat. You'll want to keep this stock warm throughout the cooking process.
Infuse the Saffron:
In a small bowl, soak the saffron threads in a little hot water or a ladleful of the warm stock to release their color and flavor.
Sauté the Onions:
In a large, heavy-bottomed pot, heat the olive oil and melt half the butter over medium heat.
Add the chopped onion and sauté until it's translucent, not browned, which takes about 5 minutes.
Toast the Rice:
Add the Arborio rice to the pot and stir for a few minutes until the grains are well-coated and start to turn translucent at the edges. This toasting step is crucial for a good risotto.
Add Wine:
Pour in the white wine and stir until it's mostly absorbed by the rice.
Cook the Risotto:
Start adding the warm stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful.
After about 15 minutes, add the saffron-infused stock/water.
Continue to add stock and stir. The whole process should take about 18-20 minutes, until the rice is al dente and the risotto is creamy.
Final Touches:
Remove the pot from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.
Let the risotto rest for a minute or two – it should be creamy, not runny.
Serve Immediately:
Serve the Risotto alla Milanese hot, garnished with a little more grated Parmesan if desired.
Tips:
The key to a great risotto is patience and constant attention. Keep stirring and add broth slowly.
The quality of the stock is vital – homemade or high-quality store-bought stock will give the best flavor.
Saffron is essential for the authentic Milanese flavor and color, so try not to skip it.
Risotto alla Milanese is often served with Osso Buco, but it's also a splendid dish on its own, perhaps accompanied by a crisp, dry white wine and a simple green salad for a complete meal. Buon appetito!
Perfect Wine Pairing:
Barolo: Often regarded as Italy’s king of wines, Barolo, with its robust structure and depth, can withstand the risotto’s richness while complementing its earthy saffron flavor. Barolo’s complex notes of rose, cherry, and truffle contrast the creamy texture of the risotto.
Gavi: If you prefer white wine, Gavi, made from the Cortese grape in Piedmont, is an excellent choice. Its crisp acidity, citrus notes, and mineral undertones cut through the creaminess of the risotto, offering a refreshing balance.
Franciacorta: For those who enjoy a bit of sparkle, Franciacorta, an Italian sparkling wine from Lombardy, can be a delightful pairing. The wine’s effervescence and acidity contrast the risotto’s richness, while its nuanced flavors complement the dish’s saffron and Parmesan notes.
Soave: Another white wine option is Soave from the Veneto region. Its light body, crisp acidity, and subtle almond notes make it a pleasant counterpoint to the creamy and savory flavors of the risotto.
