Risotto alla Milanese is a classic Italian risotto recipe made with arborio rice and saffron threads. This is great served on it's own or as a side with a sprinkle of parmesan and chopped parsley.
In a small bowl, crumble the saffron threads into the white wine and let them steep and infuse for 10-15 minutes.
In a dutch oven or large pot, heat two tablespoons of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, 3-4 minutes.
Add the Arborio rice to the pan and toast it for a couple of minutes, stirring frequently. Pour in the saffron-infused wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the hot broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
Once the rice is cooked remove from heat and stir in the remaining two tablespoons of butter and parmesan cheese. Add salt and pepper to taste.
Let the risotto rest a minute before serving. Sprinkle additional parmesan cheese and chopped parsley to garnish.
Notes
Use the Right Rice: Opt for Arborio, Carnaroli, or Vialone Nano rice varieties. These specific varieties have a high starch content. The starch helps create the creamy texture Risotto alla Milanese is known for.Sauté Ingredients Properly: Begin by sautéing aromatics like onions or shallots in butter or olive oil until translucent before adding the rice. This builds a flavor base for the risotto.Add Warm Stock Gradually: Incorporate warm stock into the rice ladle by ladle, stirring continuously. This gradual addition allows the rice to release its starches, resulting in a creamy texture.Stir Constantly: Stir the risotto frequently throughout the cooking process. This allows the release of starches and prevents the rice from sticking to the pan or burning.Finish with Butter and Cheese: Once the rice is cooked al dente, remove it from the heat. Then,stir in a knob of butter and grated Parmesan cheese. This step gives the risotto its final creamy consistency and enhances its taste.How to Reheat Risotto: To reheat leftover Risotto alla Milanese, add a splash of broth or water to a pan. Then, gently heat the risotto over medium-low heat, stirring occasionally until warmed through and creamy again.Leftover Risotto: use leftover risotto to make creamy and crispy pan-fried Risotto Cakes.