Risotto alla Milanese : Step-By-Step Recipe

This creamy rice dish, infused with saffron, is a hallmark of northern Italian cuisine.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, heated
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 1/4 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt, to taste
• Fresh parsley, for garnish

Preparation Steps

1. Sauté the onions: In a large saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Toast the rice: Add the Arborio rice to the pan, stirring for about 2 minutes until slightly translucent.
3. Deglaze with wine: Pour in the white wine and stir until fully absorbed.
4. Add broth and saffron: Add the heated broth one ladle at a time, stirring consistently. Allow each ladleful to be absorbed before adding the next one. After about 10 minutes, add the saffron threads to the broth.
5. Finish with cheese and butter: Once the rice is creamy and al dente (after about 18-20 minutes), remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt to taste.
6. Serve hot: Garnish with fresh parsley and additional Parmesan if desired.