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Dave's Recipes

Risotto alla Milanese (x3.0 scale)

Recipe by user david

A creamy, comforting risotto flavored delicately with saffron and Parmigiano-Reggiano cheese.

Prep: 30 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

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Serves 18

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.

  • 4 quarts, 1⁄2 cup chicken stock (low-sodium)
  • 4 quarts, 1⁄2 cup chicken stock (low-sodium)

In a medium saucepan, bring the chicken stock to a simmer; keep warm.

  • 1⁄3 cup, 2 tsp extra-virigin olive oil
  • 3 small onion, finely chopped
  • 3 kosher salt
  • 3 freshly ground black pepper
  • 1⁄3 cup, 2 tsp extra-virigin olive oil
  • 3 small onion, finely chopped
  • 3 kosher salt
  • 3 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.

  • 4 1⁄2 cups arborio rice
  • 4 1⁄2 cups arborio rice

Add the rice and cook for 1 minute, stirring to thoroughly coat.

  • 3 pinches saffron threads
  • 1 1⁄2 cup dry white wine
  • 3 pinches saffron threads
  • 1 1⁄2 cup 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 1⁄2 cup (129 g) parmigiano reggiano, freshly grated
  • 3 Tbsp (43 g) unsalted butter
  • 1⁄3 cup, 2 tsp flat-leaf parsley leaves, chopped
  • 1 1⁄2 cup (129 g) parmigiano reggiano, freshly grated
  • 3 Tbsp (43 g) unsalted butter
  • 1⁄3 cup, 2 tsp 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.

Sources:

Category:

Grains

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.

Nutrition Information

Nutrient Per Serving Total
Calories 0 0
Protein 0.0g 0.0g
Fat 5.8g 34.7g
Saturated Fat 0.0g 0.0g
Carbohydrates 0.0g 0.0g
Fiber 0.0g 0.0g
Sugar 0.0g 0.0g
Sodium 1mg 4mg
Cholesterol 17mg 100mg

Per serving values based on 6 servings at 3.0x scale.

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