Risotto alla Milanese is a luxurious, creamy Italian risotto infused with saffron, giving it a beautiful golden hue and delicate aroma. It’s a traditional dish from Milan, often served with Ossobuco, but it also shines wonderfully on its own as a rich and elegant main or side.
🧾 Ingredients (Serves 2–3)
- 3/4 cup (150g) Arborio rice (or Carnaroli)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 3 cups vegetable or chicken broth, kept warm
- A pinch of saffron threads
- 1/4 cup Parmesan cheese, grated
- Salt – to taste
- Optional: 1 tbsp bone marrow (for traditional flavor)
👨🍳 Instructions
🔹 Step 1: Infuse the Saffron
- Soak saffron threads in 2 tablespoons of warm broth. Set aside for 10–15 minutes to release color and aroma.
🔹 Step 2: Sauté Onion & Toast Rice
- In a heavy-bottomed pan, heat olive oil and half the butter over medium heat.
- Add chopped onion and cook until translucent.
- Stir in the rice and toast for 2–3 minutes until slightly translucent at the edges.
🔹 Step 3: Deglaze with Wine
- Add white wine and stir until it has mostly evaporated.
🔹 Step 4: Cook the Risotto
- Begin adding hot broth, 1 ladle at a time, stirring constantly.
- Allow the rice to absorb the broth before adding the next ladle.
- After about 10 minutes, add the saffron infusion.
- Continue adding broth and stirring until the rice is al dente and the texture is creamy (about 18–20 minutes total).
🔹 Step 5: Finish with Butter & Parmesan
- Turn off the heat. Stir in the remaining butter and grated Parmesan.
- Season with salt to taste and let it rest, covered, for 2 minutes before serving.
🍽️ Serving Suggestions
- Serve warm as a main course or side dish.
- Traditionally paired with Ossobuco alla Milanese.
- Garnish with extra Parmesan or saffron threads for a luxurious touch.
💡 Tips & Variations
- Use Carnaroli rice for an even creamier texture.
- Stir frequently but gently to develop natural creaminess.
- For extra richness, add a touch of bone marrow like the original Milanese recipe.
