Risotto recipe

RISOTTO RECIPE

risotto recipe

Picture this: a creamy, golden-hued risotto that looks like it’s been kissed by the sun. That’s Risotto alla Milanese, a luxurious Italian dish that hails from the fashion capital of the world, Milan. This dish is as rich in history as it is in flavor. Legend has it that the recipe was born in the 16th century when a glassmaker’s apprentice added saffron to a risotto as a joke during a wedding feast. Instead of outrage, the guests were delighted by the vibrant color and unique taste, and thus, a culinary star was born!

What makes this risotto so special? It’s all about the saffron, the world’s most expensive spice, which gives the dish its signature golden glow and a subtle, earthy flavor. Combined with Arborio or Carnaroli rice, slowly cooked to perfection with butter, onions, white wine, and a rich broth, this dish is a masterclass in Italian comfort food. And let’s not forget the finishing touch—a generous sprinkle of Parmesan cheese and a dollop of butter for that irresistible creaminess.

Risotto alla Milanese Recipe

Ingredients (Serves 4):

  • 1 ½ cups (300g) Arborio or Carnaroli rice

  • 4 cups (1 liter) chicken or vegetable stock (keep it warm)

  • 1 small onion, finely chopped

  • 1 pinch of saffron threads (about ½ tsp), soaked in 2 tbsp warm water

  • ½ cup (120ml) dry white wine

  • 4 tbsp (60g) unsalted butter, divided

  • ½ cup (50g) grated Parmesan cheese

  • Salt and pepper, to taste

Instructions:

  1. Prepare the Saffron:
    Soak the saffron threads in 2 tablespoons of warm water and set aside. This helps release its vibrant color and flavor.

  2. Sauté the Onion:
    In a large, heavy-bottomed pan or skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes. Be careful not to let it brown.

  3. Toast the Rice:
    Add the Arborio or Carnaroli rice to the pan. Stir well to coat the rice in the butter and toast it for 1-2 minutes until the grains become slightly translucent around the edges.

  4. Deglaze with Wine:
    Pour in the white wine and stir continuously until the wine is fully absorbed by the rice. This adds a lovely depth of flavor.

  5. Add the Stock:
    Begin adding the warm stock, one ladleful at a time. Stir frequently and allow the liquid to be absorbed before adding the next ladle. This slow process is key to achieving that creamy texture. Continue for about 15-18 minutes.

  6. Incorporate the Saffron:
    About halfway through cooking (after 10 minutes), add the saffron and its soaking water to the rice. Stir well to distribute the golden color evenly.

  7. Finish the Risotto:
    When the rice is al dente (tender but with a slight bite) and the risotto has a creamy consistency, remove it from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

  8. Serve Immediately:
    Risotto is best enjoyed fresh! Serve it hot, garnished with an extra sprinkle of Parmesan and a twist of black pepper if desired. Pair it with Osso Buco or enjoy it on its own.

Pro Tips:

  • Stirring is Key: Stirring releases the rice’s starch, creating that signature creaminess.

  • Keep the Stock Warm: Cold stock can shock the rice and disrupt the cooking process.

  • Don’t Rush: Risotto is a labor of love—take your time for the best results.

Enjoy your homemade Risotto alla Milanese, and imagine yourself strolling through the streets of Milan!