Risotto alla Milanese with Saffron Recipe
Risotto alla milanese is a creamy rice dish with a golden color thanks to saffron. In Milan it’s often served as a side to meat, but it can easily stand on its own as a main course. It’s the Italian equivalent of “rice done fancy” – simple ingredients, elegant result.
Risotto alla milanese with saffron delights with its deep, buttery flavor and intensely golden color, which it owes to precious saffron. It’s a dish that combines simple ingredients with a distinctly luxurious character associated with Milan and its cuisine.
Chef's tips
Add the stock to the rice gradually, one ladle at a time, waiting until the previous portion is almost completely absorbed – this is the only way to achieve a creamy consistency without overcooking the grains. Soak the saffron beforehand in a little warm stock so it releases its color and aroma, and add it about halfway through cooking. At the end, don’t skimp on butter and Parmesan, but after stirring them in, let the risotto rest covered for 2–3 minutes so it can settle.
How to serve
Risotto alla milanese is an excellent elegant side dish for braised meats such as ossobuco for a more festive meal. You can also serve it on its own in deep plates with an extra sprinkle of Parmesan and a glass of dry white wine, such as Soave. It’s a great dish for a quiet evening at home when you’re in the mood for something warming and a bit “restaurant-like”.
Ingredients
- risotto rice (arborio, carnaroli or vialone nano) about 1.5 cups - 240 g
- chicken or vegetable stock hot; good-quality stock cubes are fine - 900 ml
- saffron threads you can use ground saffron; in a pinch turmeric for color, but the flavor will be different - 0.25 teaspoons
- onion finely chopped - 0.5 pieces
- butter divided into two portions - 40 g
- olive oil - 1 tablespoon
- dry white wine you can omit it and add more stock instead - 80 ml
- grated Parmesan or another hard cheese such as Grana Padano - 40 g
- salt to taste, carefully, as the stock and cheese are salty
- freshly ground black pepper to taste
Preparation
- Heat the stock in a small pot so it’s hot but not vigorously boiling. Pour 2–3 tablespoons of hot stock into a small bowl, add the saffron and set aside to release its color and aroma.
- In a large wide frying pan or wide pot, melt 20 g of butter with 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and cook for 3–5 minutes over medium heat, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the rice and cook for 2 minutes, stirring, until every grain is coated in fat and looks slightly glossy.
- Pour in the white wine and stir until it almost completely evaporates – this should take about 2–3 minutes.
- Start adding the hot stock one ladleful (about 100 ml) at a time. Stir frequently, keeping the rice at a gentle simmer. When the rice absorbs most of the liquid, add the next ladle of stock.
- After about 10 minutes of cooking, add the saffron-infused stock from the bowl to the rice. Continue adding stock and stirring for another 8–10 minutes, until the rice is soft on the outside but still slightly firm in the center, and the whole mixture has the consistency of thick, slightly flowing porridge.
- When the rice is ready, remove the pan from the heat. Add the remaining 20 g of butter and the grated Parmesan. Stir vigorously for about 1 minute, until the risotto becomes very creamy and glossy.
- Taste and season with salt and freshly ground black pepper. If the risotto is too thick, add a little hot stock so it’s slightly runny.
- Serve immediately on warm plates. The risotto should gently spread on the plate rather than sit in a solid mound.
Storage
Cool the risotto quickly, then store in the fridge in a closed container for up to 2 days. Reheat gently with a splash of stock or water, or use it the next day to make arancini.
