Risotto alla Milanese (Traditional Italian Saffron Risotto)

Creamy saffron risotto from Lombardy.

Ingredients

• 320 g (11 oz) Arborio or Carnaroli rice

• 1 small onion or shallot, finely chopped

• 50 g (3½ tbsp) butter

• 2 tbsp olive oil

• 100 ml (½ cup) dry white wine

• 1–1.2 l (4–5 cups) hot vegetable or beef stock

• 1 pinch saffron threads

• 50 g (½ cup) grated Parmigiano Reggiano

• Salt, to taste

Instructions

1. Prepare the saffron:Soak the saffron threads in a small bowl with a few tablespoons of hot stock and set aside.

2. Sauté the onion:In a wide saucepan, heat olive oil and half of the butter over medium heat. Add the chopped onion and cook gently until soft and translucent.

3. Toast the rice:Add the rice to the pan and stir for 1–2 minutes until the grains are lightly toasted.

4. Deglaze with wine:Pour in the white wine and cook until it has mostly evaporated.

5. Cook the risotto:Add the hot stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more.

6. Add saffron:About halfway through cooking, stir in the saffron and its soaking liquid.

7. Finish the risotto:After about 18–20 minutes, when the rice is creamy but still al dente, remove from heat. Stir in the remaining butter and Parmigiano Reggiano.

8. Rest and serve:Cover and let rest for 1–2 minutes, then serve immediately.

Tips for Authentic Risotto alla Milanese

• Use Carnaroli rice for the creamiest texture.

• Stir gently and consistently to release the rice’s starch.

• The final risotto should be creamy and flowing, not stiff.