Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Risotto alla Milanese

Serves 4 to 6 Entree rice, Pasta & Rice, risotto

Risotto alla Milanese

Risotto alla Milanese hails from the kitchens of Lombardy, where it is a staple of home cooking rather than a restaurant showpiece. It's a dish that finds its place on the family table when the mood calls for comfort without pretense. In this version, the ingredients are treated with the casual precision of a cook who knows their value: olive oil flows freely, and salt is a matter of touch, not measure.

The risotto should be vibrant with the golden hue of saffron and creamy with melted Parmigiano-Reggiano. Each spoonful offers a delicate balance of buttery richness and the gentle aroma of beef broth, while the faint sweetness of cooked onion lingers. It's a dish that speaks directly to the senses, satisfying in its simplicity.

Ingredients

  • 320 gArborio rice
  • 1 Lbeef broth — warm
  • 1 pinchsaffron threads
  • 80 gParmigiano-Reggiano — grated
  • 1onion — finely minced
  • 4 tbspunsalted butter
  • 120 mldry white wine
  • to tastefine sea salt

Method

  1. Begin by heating 1 liter of beef broth in a saucepan over low heat. Once warm, add a pinch of saffron threads to the broth and let them steep. This will allow the saffron to release its vibrant color and aromatic essence, which is essential for the dish's characteristic hue and flavor.
  2. Finely chop 1 onion and set aside. In a large, heavy-bottomed pan, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, but not browned, as this will ensure a gentle sweetness without overpowering the saffron.
  3. Add 320 g of Arborio rice to the pan with the onions. Stir continuously for about 2-3 minutes, allowing the rice grains to toast in the butter. You will notice the grains turning translucent at the edges, which indicates they are ready for the next step.
  4. Pour in 120 ml of dry white wine, stirring constantly. The wine will deglaze the pan, lifting any flavorful bits stuck to the bottom. Continue stirring until the wine has mostly evaporated, leaving a fragrant base for the risotto.
  5. Begin adding the hot saffron-infused broth to the rice, one ladle at a time. Stir steadily, allowing the rice to absorb the liquid before adding more. This process should be repeated until the rice is creamy yet retains a slight firmness at the center, known as 'al dente'.
  6. Once the rice has reached the desired consistency, remove the pan from the heat. Stir in the remaining 2 tablespoons of unsalted butter and 80 g of freshly grated Parmigiano-Reggiano. Mix until the butter and cheese are fully incorporated, creating a rich and creamy texture.
  7. Cover the pan and let it sit for a minute to allow the flavors to meld together. Serve the Risotto alla Milanese immediately, while the saffron color is vivid and the dish is at its peak of creaminess. Season with fine sea salt to taste, if necessary.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine