Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 320g Carnaroli or Arborio rice; 1.2L hot chicken stock; 1 large white onion, finely diced; 150ml dry white wine; generous pinch saffron threads; 80g cold unsalted butter, cubed; 80g Parmesan, finely grated

Italy

Risotto alla Milanese has been made in Milan since the 16th century, when a Flemish glazier working on the Duomo added saffron to his rice on a whim.

Milan's golden saffron risotto, slow-stirred to a flowing wave consistency the Milanese call all'onda.

Authentic Italy Risotto alla Milanese recipe

Prep

10 mins

Cook

30 mins

Difficulty

Medium

Calories

480 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

320gCarnaroli or Arborio rice

1.2Lhot chicken stock

1 largewhite onion, finely diced

150mldry white wine

generous pinchsaffron threads

80gcold unsalted butter, cubed

80gParmesan, finely grated

Method

Warm stock and steep saffron in 2 tbsp hot stock. Keep stock at a gentle simmer throughout.

Soften onion in olive oil and half the butter over low heat for 10 minutes. Do not brown.

Add rice and toast 2 minutes until edges turn translucent. Pour in wine and stir until absorbed.

Add stock one ladle at a time, stirring constantly and waiting until each ladle is absorbed. Add saffron liquid after 10 minutes.

After 18-20 minutes the rice should be al dente. Remove from heat.

Stir in cold butter and Parmesan vigorously. Cover and rest 2 minutes before serving.

Chef's Tip

Cold butter at the mantecatura stage is essential — it emulsifies into the starchy liquid to create the glossy finish.

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Risotto alla Milanese

Ingredients

Method

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