How to Make Authentic Creamy Risotto alla Milanese with Saffron

Simple Summary

Creamy Risotto alla Milanese with Saffron is a luxurious Italian rice dish that combines the rich flavors of Arborio rice, saffron, and Parmesan cheese for a truly indulgent dining experience.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups chicken broth, warmed
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, crush the saffron threads and soak them in 2 tablespoons of warm water. Set aside.

2. In a medium saucepan, heat the chicken broth over low heat. Keep warm throughout the cooking process.

3. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4. Add the Arborio rice to the pot and stir to coat the grains with the butter and oil. Toast the rice for 2-3 minutes until it becomes slightly translucent.

5. Pour in the white wine and stir constantly until it's fully absorbed by the rice.

6. Begin adding the warm chicken broth, one ladleful at a time, stirring constantly. Wait for each addition to be almost fully absorbed before adding the next. This process will take about 18-20 minutes.

7. After about 15 minutes of cooking, add the saffron mixture to the risotto and stir well to distribute the color and flavor evenly.

8. Continue adding broth and stirring until the rice is creamy and al dente. The risotto should be slightly loose and creamy, not dry or sticky.

9. Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

10. Let the risotto rest for 2 minutes, then serve immediately, garnished with chopped parsley.

Chef's Notes

• For the best texture, use only Arborio or Carnaroli rice, which are high in starch and create the signature creaminess of risotto.
• Keep the broth warm throughout cooking to maintain an even temperature and cooking time.
• Stirring constantly helps release the rice's starches, creating a creamy texture without adding cream.
• If you don't have saffron, you can substitute with a pinch of turmeric for color, though the flavor will be different.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore creaminess.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 12g
• Fat: 18g
• Carbohydrates: 60g
• Fiber: 2g
• Rich in B vitamins and minerals from the rice and broth
• Good source of antioxidants from saffron

Serving Suggestions

• Serve as a main course with a side of roasted asparagus or a light green salad.
• Pair with a crisp white wine like Pinot Grigio or Vermentino.
• For a more substantial meal, top with grilled shrimp or sliced, pan-seared chicken breast.
• Garnish with additional Parmesan shavings and a sprinkle of fresh herbs for an elegant presentation.
• Ideal for special occasions, date nights, or as a luxurious first course in a multi-course Italian dinner.