Risotto alla Milanese is a classic Italian dish known for its rich flavor and vibrant saffron color. This traditional recipe showcases the creamy texture and delicate taste that makes this dish a favorite in Milan and beyond.
“Cooking is an art, but all art requires knowing something about the techniques and materials.” – Nathan Myhrvold
Recipe Description
Risotto alla Milanese, also known as saffron risotto, is a quintessential dish from Milan. Its origins date back to the Renaissance, where legend has it that a glassblower’s apprentice accidentally added saffron to a rice dish, creating the beautiful golden color we now associate with this risotto. Traditionally made with arborio rice, beef broth, and saffron, this risotto is a staple in Milanese cuisine. The creamy texture and rich flavor make it a perfect dish for special occasions or a comforting meal at home.
Ingredients
- 1 1/2 cups arborio rice
- 4 cups beef broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon saffron threads
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
Prepare the Broth
- Warm the Broth: In a medium saucepan, heat the beef broth over low heat. Add the saffron threads and let them infuse for about 10 minutes.
Sauté the Onions
- Cook the Onions: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Cook the Rice
- Add the Rice: Add the arborio rice to the skillet with the onions. Stir continuously for about 2 minutes, ensuring that each grain is coated with oil and lightly toasted.
- Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until it has been fully absorbed by the rice.
Add the Broth
- Gradually Add Broth: Begin adding the warm broth to the rice, one ladle at a time, stirring constantly. Wait until each ladle of broth is absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and cooked al dente.
Finish the Risotto
- Incorporate Butter and Cheese: Remove the skillet from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
Conclusion
Serve your authentic Risotto alla Milanese immediately, garnished with extra Parmesan cheese if desired. This creamy, saffron-infused risotto is perfect as a main dish or as a side to complement meat dishes.
Additional Notes
- Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to restore its creamy texture.
- Variations: For a richer flavor, substitute some of the beef broth with chicken broth or add a splash of heavy cream at the end.
