Risotto Milanese

Risotto alla Milanese hails from Milan, where saffron lends the rice its famous golden glow. Slow stirring of Arborio with warm broth, wine, and a finish of butter and Parmesan yields its signature creamy comfort.

Serves 4

Estimate for one serving

• 520 cal
• 14g protein
• 68g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups Arborio rice
• 6 cups Vegetable broth
• 1/2 cup Dry white wine
• 2 medium Shallots
• 2 Garlic cloves
• 1/2 tsp Saffron threads
• 4 tbsp Unsalted butter
• 1 cup Grated Parmesan cheese
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Bring the vegetable broth to a simmer in a saucepan over low heat and keep it warm throughout cooking.
2. 2Place the saffron threads in a small bowl with warm broth; let it steep for 10 minutes to release its color and aroma.
3. 3Finely mince the shallots and garlic.
4. 4Heat the olive oil and butter in a large heavy-bottomed skillet or Dutch oven over medium heat.
5. 5Add the minced shallots and cook for 3-4 minutes until softened and translucent but not browned.
6. 6Add the minced garlic and cook for 30 seconds until fragrant.
7. 7Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the grains are lightly toasted and coated with oil.
8. 8Pour in the white wine and stir until it is fully absorbed, about 1-2 minutes.
9. 9Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. After the first two ladles, stir in the saffron-infused broth.
10. 10Continue adding broth and stirring for 18-22 minutes total until the rice is creamy and al dente (tender with a slight bite).
11. 11Remove from heat and stir in the remaining butter, grated Parmesan, salt, and black pepper until the risotto is silky and glossy.
12. 12Let rest for 2 minutes off the heat, then serve immediately in warm bowls with extra Parmesan if desired.