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Risotto alla Milanese

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Risotto alla Milanese is a rich, luxurious Italian dish infused with saffron, creating a creamy risotto with a vibrant golden hue and an earthy, floral flavor. The addition of Parmesan and a touch of white wine elevates this dish to a comforting and sophisticated meal.

Ingredients

4 cups chicken or vegetable broth

1 teaspoon saffron threads

½ cup dry white wine

2 tablespoons olive oil

1 tablespoon unsalted butter

1 cup finely diced yellow onion

½ teaspoon kosher salt

1 ½ cups Arborio rice

1 cup freshly grated Parmesan cheese

Salt and black pepper to taste

Chopped fresh parsley (optional, for garnish)

Instructions

  1. In a small saucepan, heat the chicken or vegetable broth over low heat. Add the saffron threads to the broth and allow them to steep while you prepare the rest of the dish.
  2. In a large saucepan or skillet, heat the olive oil and butter over medium heat. Add the finely diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  3. Add the Arborio rice to the pan and stir to coat the rice in the oil and butter. Cook for about 1-2 minutes until the rice is lightly toasted.
  4. Pour in the white wine and cook until the wine has mostly evaporated, stirring constantly.
  5. Begin adding the saffron-infused broth, one ladleful at a time, to the rice. Stir constantly, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is tender but still slightly firm to the bite (al dente).
  6. Once the rice is cooked to your liking, stir in the Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
  7. Remove the risotto from the heat and let it rest for a minute or two to thicken slightly.
  8. Serve the Risotto alla Milanese immediately, garnished with chopped fresh parsley if desired.

Notes

For a heartier version, top with sautéed veal or roasted chicken.

Vegetarian: Use vegetable broth and omit or replace the Parmesan with a vegan cheese substitute.

If you can’t find saffron, turmeric can be used for color, but the flavor will differ.

Risotto is best served fresh, but leftovers can be stored for up to 2 days and reheated with a bit of broth or water.

For extra creaminess, add more butter and Parmesan at the end or finish with a splash of heavy cream.

Nutrition

Find it online: https://justsosavory.com/risotto-alla-milanese/