Risotto alla Milanese
+10 photos

Risotto alla Milanese

6 servings
This Italian risotto owes its delicate flavor and golden hue to saffron. For risotto alla Milanese, cook the rice in chicken stock and dry white wine, then combine with Parmesan cheese and butter.

Ingredients

  • chicken stock

    preferably homemade

    5 ½ c
  • extra-virgin olive oil
    2 tbsp
  • onion
    1 small
  • Kosher salt
  • Freshly ground black pepper
  • arborio rice
    1 ½ c
  • saffron threads
    1 pinch
  • dry white wine
    ½ c
  • Parmigiano-Reggiano cheese
    ½ c
  • unsalted butter
    1 tbsp
  • flat-leaf parsley
    2 tbsp

Directions

  1. 1

    Gather the ingredients.

    Step 1
  2. 2

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

    Step 2
  3. 3

    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.

    Step 3
  4. 4

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

    Step 4
  5. 5

    Crumble the saffron into the wine.

    Step 5
  6. 6

    Add the saffron and wine mixture to the rice.

    Step 6
  7. 7

    Cook, stirring, until the wine is absorbed.

    Step 7
  8. 8

    Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

    Step 8
  9. 9

    Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

    Step 9
  10. 10

    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.

    Step 10
Risotto alla Milanese
+10

Risotto alla Milanese

30 min6 servings254 cal

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