Description
Creamy golden risotto alla Milanese, infused with saffron and finished with Parmigiano-Reggiano. The classic Northern Italian dish with its signature vibrant color and rich flavor.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups chicken or beef broth, heated
- 1 small onion, finely chopped
- ½ cup dry white wine
- 1 pinch saffron threads
- 3 tbsp butter
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bloom saffron: Steep saffron in 2 tbsp hot stock; set aside.
- Soffritto: Melt 2 tbsp butter with oil over medium. Cook onion until translucent (5 mins).
- Toast rice: Add rice; stir 2-3 mins until edges become translucent.
- Deglaze: Pour in wine; stir until absorbed.
- Cook: Add hot stock 1/2 cup at a time, stirring constantly until absorbed before adding more (18-20 mins total).
- Finish: When rice is al dente, stir in saffron mixture, remaining butter, Parmesan, and cream (if using). Season.
- Rest: Cover 2 mins before serving (risotto should flow like lava).
Notes
- Authentic touch: Use beef stock for deeper flavor (traditional in Milan).
- Saffron quality: Spanish or Iranian saffron preferred for color.
- Don’ts: Never rinse rice; avoid pre-toasted ‘risotto’ rice.
- Leftovers make excellent arancini (risotto balls).
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian (Lombard)
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: undefined
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: 2g
- Protein: 12g
- Cholesterol: undefined