Risotto alla Milanese
Risotto alla Milanese is a luxurious saffron-infused rice dish from the heart of Milan, celebrated for its golden color and creamy texture. It is a true icon of Lombard cuisine that pairs beautifully with braised meats or stands confidently on its own.
A golden, creamy saffron risotto that is the pride of Milan.
Nutrition per serving
Ingredients
Main
Aromatics
Finish
Instructions
Bloom the Saffron
Dissolve the saffron threads in a small cup with 3 tablespoons of warm broth and let it steep for at least 10 minutes until deeply golden. This step is essential because it unlocks the full color and aroma of the saffron before it enters the rice.
Soften the Onion
Melt half the butter in a wide, heavy-bottomed pan over medium-low heat. Add the diced onion and cook gently for 6 to 8 minutes, stirring frequently, until completely soft and translucent but not colored.
Toast and Build the Risotto
Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly until the grains become slightly translucent at the edges. Begin adding the warm broth one ladle at a time, stirring continuously and waiting until each ladle is absorbed before adding the next. Continue for about 18 minutes.
Finish with Mantecatura
Remove the pan from heat and stir in the saffron liquid, remaining butter, and Parmigiano-Reggiano vigorously. Cover and rest for 2 minutes, then serve immediately on warm plates with a wave motion so the risotto spreads gently.
Substitutions
Common mistakes
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