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Classic Risotto alla Milanese

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Creamy golden saffron risotto alla Milanese with parmesan served in a shallow white bowl.
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Risotto alla Milanese is northern Italy’s iconic saffron risotto, prized for its vivid gold color and luxurious texture. It is a simple dish that rewards attention at the stove.

Toast the rice, add warm stock a ladle at a time, and stir often. Finish off the heat with butter and parmesan for the classic all’onda consistency.

Keep the stock gently simmering in a second pot. Warm liquid helps each addition absorb smoothly without dropping the risotto’s cooking temperature.

Serving Suggestions

Serve immediately as a first course or alongside osso buco, roasted mushrooms, or crisp green salad. Finish with extra parmesan and saffron threads.

Close serving of saffron risotto alla Milanese with creamy grains, parmesan, and saffron threads.

Recipe Notes

Risotto is best fresh, but leftovers can be chilled for arancini (Rice Balls). If reheating, loosen with a splash of stock and warm gently until creamy.

Creamy golden saffron risotto alla Milanese with parmesan served in a shallow white bowl.

Classic Risotto alla Milanese

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Luxuriously creamy saffron risotto finished with butter and parmesan in the classic Milanese style.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Risotto
  • 4 cups chicken or vegetable stock kept warm
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 medium yellow onion finely diced
  • 2 tbsp olive oil
  • 1/2 tsp saffron threads
  • 3 tbsp unsalted butter divided
  • 1 cup finely grated Parmesan
  • kosher salt and black pepper to taste

Equipment

  • Medium saucepan
  • Wide heavy skillet
  • Ladle
  • Wooden spoon
  • Fine grater

Method
 

Start the Base:
  1. Warm the stock in a saucepan and keep it just below a simmer. Crush the saffron threads into a small ladleful of warm stock.
  2. Heat the olive oil and 1 tablespoon of butter in a wide skillet. Cook the onion until soft but not browned, about 5 minutes.
Cook the Rice:
  1. Add the rice and toast for 2 minutes, stirring until the grains look translucent at the edges. Pour in the wine and stir until absorbed.
  2. Add warm stock one ladle at a time, stirring frequently and waiting until nearly absorbed before adding more. Add the saffron stock halfway through. Continue until the rice is tender and creamy, 18 to 22 minutes.
Finish and Serve:
  1. Remove from the heat. Stir in the remaining butter and parmesan, season with salt and pepper, and rest for 2 minutes.
  2. Serve immediately while the risotto is loose enough to spread gently on the plate.

Nutrition

Calories: 520kcalCarbohydrates: 75gProtein: 15gFat: 18gSaturated Fat: 9gCholesterol: 35mgSodium: 780mgFiber: 2gSugar: 3g

Notes

  • Use warm stock throughout the cooking process.
  • Stir often but gently to release starch without breaking the grains.
  • Serve risotto immediately for the best texture.

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