Italian Risotto alla Milanese (Saffron Risotto)

Name: Italian Risotto alla Milanese (Saffron Risotto)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 320 g Arborio rice; 120 ml Dry white wine; 1.2 l Hot chicken or vegetable broth; 100 g Red onion, finely chopped; 60 g Butter; 80 g Freshly grated Parmesan cheese; 0.1 g Saffron threads; 15 ml Olive oil; null Salt and freshly ground black pepper

Difficulty

medium

Time

40m

Price Category

average

Calories

Medium

Risotto alla Milanese is a classic Italian dish originating from Milan, known for its distinctive golden color and delicate flavor from saffron. This creamy and rich risotto is a perfect choice for an elegant dinner, or even a casual lunch. Its preparation requires attention, but the result is well worth the effort. Prepare this authentic recipe and bring the flavors of Italy into your home!

ingredients

4 Servings

320 g Arborio rice120 ml Dry white wine1.2 l Hot chicken or vegetable broth100 g Red onion, finely chopped60 g Butter80 g Freshly grated Parmesan cheese0.1 g Saffron threads15 ml Olive oil0 Salt and freshly ground black pepper

Steps

Preparation

In a small bowl, soak the saffron threads in 2 tablespoons of hot broth for 10 minutes. Meanwhile, finely chop the red onion.

Base Preparation

In a large, heavy-bottomed pan or pot, heat the olive oil and 20g of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Be careful not to brown it. Add the Arborio rice and stir for 2-3 minutes until the edges of the rice grains become translucent.

Cooking and Flavoring

Pour in the white wine and cook, stirring constantly, until it has completely evaporated. Then, start adding the hot broth, one ladleful at a time, waiting for each addition to be fully absorbed by the rice before adding the next. Stir continuously. After about 15 minutes, when the rice is almost al dente, add the saffron-infused broth and stir it in. Continue adding broth and stirring until the rice is creamy and al dente (about another 5-10 minutes).

Finishing and Serving

Remove the risotto from the heat. Stir in the remaining 40g of butter and the grated Parmesan cheese. Cover and let it rest for 2-3 minutes. Season with salt and pepper to taste. Serve immediately, garnished with freshly grated Parmesan.

Extra Tips

► Remember to stir the risotto continuously; this helps release starch and creates a creamy texture.

► Always use hot broth to avoid cooling down the risotto during cooking.

► Taste the risotto at the end and add more salt or pepper if needed before serving.

Nutrition

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	8g	20g
Fat	12g	30g
Carbohydrate	35g	88g
Fiber	1g	3g
Sugar	2g	5g