Risotto alla Milanese (x0.5 scale)
Recipe by user david
A creamy, comforting risotto flavored delicately with saffron and Parmigiano-Reggiano cheese.
Serves 3
Risotto alla Milanese is a classic Italian rice dish known for its velvety texture and beautiful golden hue from saffron. This recipe balances patience and technique, making it perfect for a comforting dinner. Serve it warm as a sumptuous main or a side dish alongside meats or vegetables. Helpful tips include keeping the stock warm during the cooking process and stirring constantly to achieve the perfect creamy consistency.
Gather the ingredients.
Gather the ingredients.
- 2 3⁄4 cups, 2 1⁄2 tsp 2 3⁄4 cups, 2 1⁄2 tsp (660 g) chicken stock (low-sodium)
- 2 3⁄4 cups, 2 1⁄2 tsp 2 3⁄4 cups, 2 1⁄2 tsp (660 g) chicken stock (low-sodium)
In a medium saucepan, bring the chicken stock to a simmer; keep warm.
- 1 Tbsp 1 Tbsp (13 g) extra-virgin olive oil
- 0.25 0.25 onion, finely chopped
- 0.5 0.5 kosher salt
- 0.5 0.5 freshly ground black pepper
- 1 Tbsp 1 Tbsp (13 g) extra-virgin olive oil
- 0.25 0.25 onion, finely chopped
- 0.5 0.5 kosher salt
- 0.5 0.5 freshly ground black pepper
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
- 3⁄4 cup 3⁄4 cup (160 g) arborio rice
- 3⁄4 cup 3⁄4 cup (160 g) arborio rice
Add the rice and cook for 1 minute, stirring to thoroughly coat.
- 0.5 pinches 0.5 pinches saffron threads
- 1⁄4 cup 1⁄4 cup (58 g) dry white wine
- 0.5 pinches 0.5 pinches saffron threads
- 1⁄4 cup 1⁄4 cup (58 g) dry white wine
Crumble the saffron into the wine.
Add the saffron and wine mixture to the rice.
Add the saffron and wine mixture to the rice.
Cook, stirring, until the wine is absorbed.
Cook, stirring, until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
- 1⁄4 cup 1⁄4 cup (25 g) parmigiano reggiano, freshly grated
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) unsalted butter
- 1 Tbsp 1 Tbsp fresh flat-leaf parsley leaves, chopped
- 1⁄4 cup 1⁄4 cup (25 g) parmigiano reggiano, freshly grated
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) unsalted butter
- 1 Tbsp 1 Tbsp fresh flat-leaf parsley leaves, chopped
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.
Notes
Making risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result.
This version owes its delicate flavor and golden hue to saffron.
Keep the stock warm during cooking for best results.
Stir constantly to achieve the perfect creamy texture.
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