Risotto alla
Milanese
Milanese saffron risotto
Saffron colors this Milanese rice dish gold, while broth, butter and Parmigiano-Reggiano give it a soft, flowing texture.
Golden rice; the photo includes an herb garnishGolden saffron,
rice that flows.
Risotto alla milanese is recognizable by its golden saffron color and the aroma that comes with it. Short-grain rice cooks gradually in broth, releasing starch as it softens. Butter and grated cheese are worked in at the end, leaving the rice loose enough to spread gently across the plate.
It is closely associated with Milan in Lombardy, where it can be served as a primo or alongside ossobuco, braised veal shank. Some preparations include beef marrow for extra richness. This home version uses butter and beef broth, without marrow, and keeps the saffron as the defining flavor.
Explore by food: Rice & grains
Let’s make risotto alla milanese.
Add hot broth gradually, then finish with butter and cheese away from the heat.
Four first-course portions.
What you’ll need
- 320 gCarnaroli rice
- 1.2 lready-made low-salt beef broth
- 0.15 gsaffron threads
- 60 gunsalted butter, divided
- 60 gonion, finely chopped
- 100 mldry white wine
- 60 gParmigiano-Reggiano, finely grated
- to tastefine salt
The rice should move in a soft wave when the pan is shaken. You may not need every drop of broth; keep the remainder for loosening at the end.
How to make it
- 01
Infuse the saffron
Heat the broth in a saucepan and keep it just below a simmer. Crumble saffron into a cup with 100 ml of the hot broth and leave to infuse.
- 02
Soften and toast
Melt 30 g butter in a wide heavy pan. Cook onion gently for 5 minutes without browning. Add rice and stir for 2 minutes until the grains are hot and glossy. Add wine and simmer until mostly absorbed.
- 03
Feed with broth
Add hot broth a ladle at a time, stirring frequently and adding the next when the previous addition is nearly absorbed. After 12 minutes add the saffron and its liquid. Continue until the rice is tender with a slight bite, about 16–20 minutes in total from the first broth.
- 04
Finish all’onda
Remove from the heat. Beat in the remaining 30 g butter and cheese, adding enough remaining broth to make a loose, flowing risotto. Taste for salt, rest for 2 minutes and serve promptly.
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