Risotto Alla Milanese
Indulge in the rich, golden elegance of Risotto alla Milanese, a classic Italian dish that showcases the luxurious aroma and vibrant color of saffron. This creamy risotto is made with Arborio rice simmered to perfection in warm chicken stock, infused with saffron for its signature golden hue and delicate flavor. A touch of dry white wine adds depth, while the final "mantecatura" step—stirring in butter and Parmigiano-Reggiano—creates an irresistibly velvety texture. Perfectly seasoned with salt and black pepper, this comforting dish is as visually stunning as it is delicious. Serve it as an elegant main or a sophisticated side dish to impress at any dinner occasion.
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Recipe Information
Ingredients
- 320 grams Arborio rice
- 60 grams Unsalted butter
- 1 medium, finely chopped Yellow onion
- 120 milliliters Dry white wine
- 1 liter Chicken stock
- 0.5 teaspoons Saffron threads
- 80 grams, grated Parmigiano-Reggiano cheese
- to taste Salt
- to taste Ground black pepper
- 1 tablespoon Olive oil
Instructions
In a small saucepan, heat the chicken stock over low heat and keep it warm throughout the cooking process.
In another small bowl, soak the saffron threads in 2 tablespoons of warm chicken stock. Set aside to infuse its color and aroma.
In a large, heavy-bottomed pan, melt 30 grams of butter with the olive oil over medium heat.
Add the finely chopped onion to the pan and sauté gently until it becomes translucent, about 5 minutes.
Increase the heat to medium-high and add the Arborio rice to the pan. Stir constantly for 2–3 minutes until the rice is lightly toasted and coated in the butter and oil.
Pour in the white wine and stir continuously until it has been fully absorbed by the rice, about 2 minutes.
Reduce the heat to medium and begin adding the warm chicken stock one ladleful at a time. Stir constantly to allow the rice to release its starch and develop a creamy consistency. Wait until each addition of stock is absorbed before adding the next.
After about 15 minutes of cooking, stir in the saffron-infused stock for its distinctive flavor and golden hue. Continue cooking and adding stock until the rice is al dente (tender but with a slight bite). This typically takes 20–25 minutes in total.
Season the risotto with salt and black pepper to taste.
Remove the pan from the heat and stir in the remaining 30 grams of butter and grated Parmigiano-Reggiano cheese. This step, known as 'mantecatura,' enriches the risotto, giving it a velvety finish.
Cover the pan and let the risotto rest for 1–2 minutes before serving.
Portion the risotto onto plates and serve immediately. Optionally, garnish with extra grated cheese or a few saffron threads.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1101 mg | 85% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
