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Risotto alla Milanese

Serves 6

Prep 30 min · Cook 0 min

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

Gather the ingredients.

  • 5 1⁄2 cups (1.3 kg) chicken stock (low-sodium)

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

  • 2 Tbsp (27 g) extra-virgin olive oil
  • 0.5 onion, finely chopped
  • 1 kosher salt
  • 1 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.

  • 1 1⁄2 cups (320 g) arborio rice

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

  • 1 pinch saffron threads
  • 1⁄2 cup (120 g) dry white wine

Crumble the saffron into the wine.

Add the saffron and wine mixture to the rice.

Cook, stirring, until the wine is 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.

  • 1⁄2 cup (47 g) parmigiano reggiano, freshly grated
  • 1 Tbsp (14 g) unsalted butter
  • 2 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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