Risotto alla Milanese Recipe

Ingredients

• 4 cups chicken broth
• 1/2 tsp saffron threads
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a small saucepan, warm the chicken broth over low heat. Add the saffron threads and let them infuse the broth while you prepare the risotto.
2. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Arborio rice to the skillet, stirring to coat the grains with the butter and oil. Toast the rice for about 2 minutes until it becomes slightly golden.
4. Pour in the dry white wine and stir until it is fully absorbed by the rice.
5. Begin adding the warmed broth a ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth.
6. Continue this process for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the broth.
7. Once the rice is cooked, stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with a sprinkle of fresh parsley and a few additional saffron strands. Serve immediately and enjoy!

Helpful Tips

To deepen the flavor, use homemade chicken broth if possible. Beginners, don’t rush the process—stirring frequently and adding the broth slowly ensures the perfect creamy consistency. If you prefer a more intense saffron flavor, slightly increase the amount of saffron threads.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a bit of additional broth to restore its creamy texture.

Ingredient Substitutions

If you’re out of Arborio rice, you can use other short-grain rice varieties like Carnaroli or Vialone Nano. For a vegetarian version, substitute the chicken broth with vegetable broth.

Pairings

This Risotto alla Milanese pairs wonderfully with grilled chicken, steamed asparagus, or a fresh green salad. A glass of chilled white wine, such as Pinot Grigio, complements the dish beautifully.