Italian Risotto Milanese
Creamy Milanese risotto with butter, parmesan, and golden saffron threads
About This Recipe
Risotto alla Milanese is Milan's gift to the culinary world - a luxuriously creamy rice dish infused with saffron's golden warmth. Legend says it was created in the 16th century when a glassmaker's apprentice added saffron (used for staining glass) to rice at a wedding feast. The result was so spectacular that it became Milan's signature dish.
The secret to perfect risotto lies in the technique: gradually adding warm broth while stirring constantly releases the rice's starches, creating that signature creamy texture without any cream. The saffron adds not just color, but a subtle, sophisticated flavor that makes this dish truly special.
Ingredients
- • 1 1/2 cups Arborio or Carnaroli rice
- • 1/2 teaspoon premium saffron threads
- • 6 cups hot chicken or vegetable stock
- • 1/2 cup dry white wine
- • 1 small onion, finely diced
- • 4 tablespoons butter (divided)
- • 2 tablespoons olive oil
- • 1 cup Parmigiano-Reggiano, grated
- • Salt and white pepper to taste
- • Fresh parsley for garnish
Instructions
Step 1: Prepare the Saffron
Grind saffron threads with a pinch of salt using a mortar and pestle. Dissolve in 1/4 cup of warm stock and let steep while you prepare the other ingredients. This maximizes the saffron's color and flavor.
Step 2: Toast the Rice
Heat olive oil and 2 tablespoons of butter in a heavy-bottomed pan. Sauté the onion until translucent. Add the rice and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent at the edges.
Step 3: Deglaze with Wine
Pour in the white wine and stir continuously until it's almost completely absorbed. The wine adds acidity and depth that balances the richness of the butter and cheese.
Step 4: Begin the Slow Addition
Add the saffron infusion and one ladle of hot stock. Stir gently but constantly until almost absorbed. This continuous stirring is meditation and magic combined - it creates the creaminess risotto is famous for.
Step 5: Continue Building Layers
Add stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding more. This process takes about 18-20 minutes. The rice should move in gentle waves as you stir.
Step 6: Test for Doneness
After about 18 minutes, taste the rice. It should be tender with a slight firmness in the center (al dente). The mixture should be creamy and flow like lava when you tilt the pan.
Step 7: The Mantecatura
Remove from heat. Vigorously stir in the remaining butter and Parmigiano-Reggiano. This final step, called mantecatura, creates unbelievable creaminess. Season with salt and white pepper. Let rest for 1 minute.
Step 8: Serve Immediately
Plate the risotto in warm bowls, allowing it to spread naturally. It should flow slightly but not be soupy. Garnish with additional Parmigiano and a few saffron threads. Serve immediately for the best texture.
Chef's Tips
- •Arborio or Carnaroli rice are essential - their high starch content creates the signature creaminess.
- •Keep the stock hot throughout cooking to maintain consistent temperature.
- •Quality saffron is non-negotiable - it's the star ingredient that makes this dish legendary.
- •The perfect consistency is all'onda - "like a wave" when you shake the pan.
- •Never rinse risotto rice - you need those starches for creaminess.
Serving Suggestions
Risotto Milanese is traditionally served as a primo (first course) in Italian dining, but it's also substantial enough to be a main course. It pairs perfectly with ossobuco (braised veal shanks), roasted vegetables, or simply enjoyed on its own with a glass of crisp Pinot Grigio or Soave. The golden color should glow on the plate, and each spoonful should be a celebration of simplicity and technique.