Risotto alla Milanese (Saffron Risotto)
If there’s one dish that captures the elegance of Northern Italy, it’s Risotto alla Milanese.
Servings: 4
Ingredients
- 1 brown onion finely diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken or vegetable stock
- 3 tbsp salted butter
- 1/2 cup parmesan cheese grated
- salt + pepper
Instructions
- Heat broth: Heat the broth in a medium saucepan over medium heat until it’s just below a simmer. Lower the heat, cover, and keep it warm while you prepare the risotto.
- Cook aromatics: In a large fry pan on a medium - high heat, bring the olive oil to heat. Add the onion and garlic and cook for 3 minutes or until fragrant and sweet.
- Toast rice: Add the rice to the pan and cook for 2 minutes or until the rice turns opaque and has a crackling sound.
- Add wine and broth: Add the wine and keep stirring with the rice until all of the wine has been absorbed by the rice. One cup at a time, add in the chicken or vegetable stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock. Your rice will start to become plump as it continues to cook and absorb the stock. It should take roughly 25 minutes to cook. When you have added your last cup of stock you want only 80% of the liquid to be absorbed.
- Add saffron, butter and cheese: Turn off the heat and stir through the saffron threads until the risotto turns a golden hue colour. Vigorously stir through the butter, parmesan cheese and pinch of salt and pepper until you have silky and glossy texture.
- Serve: Serve immediately with an extra sprinkling of cheese.
Notes
- Use high-quality saffron for the best colour and flavour. Steep the threads in a little warm stock before adding for maximum infusion.
- Warm stock is essential. Adding cold stock can shock the rice and affect the creamy texture, so keep it warm on the stove while you cook.
- Stir gently and often. This helps release the rice’s starch, which is what gives risotto its signature creaminess.
- Don’t rush it. Risotto takes about 18–20 minutes to cook. Taste along the way to ensure the rice stays al dente.
- Finish off the heat. Stir in cold butter and Parmesan at the end for extra richness and a silky finish.
Nutrition
Calories: 432kcal | Carbohydrates: 45g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 276mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 3mg
