Risotto alla Milanese is a timeless Italian dish known for its luxurious texture, vibrant yellow color, and rich flavor. This classic recipe is made with a creamy risotto base, infused with saffron, and often served as a side dish to accompany meats like ossobuco. With its indulgent, yet simple ingredients, Risotto alla Milanese brings the flavors of Milan to your table, making it a perfect dish for special occasions or when you want to treat yourself to something truly indulgent.
Ingredients
For the Risotto:
- 1 1/2 cups Arborio rice (or Carnaroli rice)
- 4 cups chicken or vegetable broth (preferably homemade)
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
For the Saffron Infusion:
- 1/2 teaspoon saffron threads
- 2 tbsp warm water (to dissolve the saffron)
Step-by-Step Guide
Step 1: Prepare the Saffron Infusion
- Soak the Saffron: In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let it steep for about 10-15 minutes. This will help release the saffron’s color and flavor, which will infuse the risotto.
Step 2: Cook the Risotto
- Sauté the Onion: In a large, deep skillet or a saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-5 minutes.
- Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with the oil and butter. Let the rice toast lightly for about 2 minutes, until it becomes fragrant. This step helps the rice release its starch, creating the creamy texture that risotto is known for.
- Deglaze with Wine: Pour in the dry white wine, stirring constantly, and let it reduce until the liquid is mostly absorbed by the rice.
Step 3: Add the Broth and Saffron Infusion
- Add Broth Gradually: Begin adding the warm chicken or vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is tender but still al dente.
- Add the Saffron: When the rice is about halfway through the cooking process, add the saffron infusion (including the saffron water) to the risotto. Stir well to distribute the rich yellow color and distinctive flavor throughout the dish.
Step 4: Finish the Risotto
- Add Butter and Parmesan: Once the rice is cooked and creamy, remove the pan from the heat. Stir in the remaining 1 tablespoon of butter and the freshly grated Parmesan cheese. For an extra indulgent touch, you can also stir in a small amount of heavy cream at this point for extra richness and creaminess.
- Taste and Adjust: Taste the risotto and season with salt and pepper as needed. The risotto should have a rich, creamy consistency with a slightly loose texture, allowing it to flow easily on the plate.
Step 5: Serve and Enjoy
- Plate the Risotto: Spoon the Risotto alla Milanese onto warm plates, spreading it out into an elegant mound.
- Garnish (Optional): For added flair, sprinkle extra Parmesan cheese on top or garnish with a few saffron threads for a pop of color. Serve immediately while the risotto is hot and creamy.
Conclusion
Risotto alla Milanese is the perfect example of how a few simple ingredients can come together to create an extraordinary dish. The delicate, floral notes of saffron combined with the creamy, comforting texture of the risotto make this Italian classic an unforgettable experience. Whether served as a side to a rich meat dish or enjoyed as a main course on its own, this luxurious risotto will transport you to the heart of Milan with every bite. With this step-by-step guide, you can now recreate this beautiful dish in your own kitchen, bringing a taste of Italy to your table.
