How to Make Authentic Creamy Risotto alla Milanese with Saffron

Simple Summary

Creamy Risotto alla Milanese with Saffron is a luxurious Italian rice dish, known for its rich, velvety texture and vibrant golden hue imparted by precious saffron threads.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups chicken or vegetable broth, kept warm
• 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 Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, soak the saffron threads in 2 tablespoons of warm broth for 10 minutes.

2. In a large saucepan, heat the broth over low heat and keep it 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 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 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. Halfway through the cooking process, add the saffron-infused broth to the rice.

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

9. Remove from heat and stir in the remaining tablespoon of butter and the grated Parmigiano-Reggiano 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, Carnaroli, or Vialone Nano rice varieties.
• Keep the broth warm throughout cooking to maintain the risotto's temperature and ensure even cooking.
• Stirring constantly helps release the rice's starches, creating the signature creamy texture.
• If you can't find 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: 10g
• Carbohydrates: 65g
• Fat: 18g
• Fiber: 2g
• Rich in complex carbohydrates and provides a good source of energy
• Contains vitamins and minerals from the broth and saffron, including vitamin A, iron, and manganese

Serving Suggestions

• Serve as a main course with a side of grilled asparagus or roasted vegetables.
• Pair with a crisp white wine like Pinot Grigio or Vermentino.
• For a traditional Milanese experience, serve alongside Osso Buco (braised veal shanks).
• Garnish with additional Parmigiano-Reggiano shavings and a sprinkle of fresh herbs before serving.
• For a luxurious touch, consider topping each serving with a small piece of gold leaf.