Risotto alla milanese
Risotto alla milanese, from above
VegLombardy

Risotto alla milanese

Saffron turns rice to gold. Milan's most elegant bowl, and it only asks for patience.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

40 minTime
13 gProtein each
mildSpice
Milan's gold2 chapters · 1 min read

Make it your way

Grandma's waySaffron, butter, parmesan, beef marrow in the old recipe.
The original
509kcalsame
13 gproteinsame
1 gfibresame
40minutessame

Risotto alla milanese.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Arborio rice1⅔ cups carnaroli or arborio
Butter4 tbsp, divided
Onion1 small, very finely chopped
Dry white wine½ cup
Vegetable stock (vegetable broth)5 cups, kept simmering
Saffrona big pinch, steeped in 3 tbsp warm stock
Parmesan¾ cup, grated
Saltto taste

Method

5 steps
  1. 1Melt half the butter, soften onion on low heat without colouring.
  2. 2Add rice and toast, stirring, for 2 minutes.
  3. 3Pour in wine and stir until it evaporates.
  4. 4Add hot stock a ladle at a time, stirring, adding more as each is absorbed. After 10 minutes, add the saffron.
  5. 5When rice is tender with a slight bite, take off the heat. Beat in the remaining cold butter and parmesan. Rest 1 minute.
Serve it like this

Spoon onto warm flat plates and tap the plate so it spreads into a wave. Serve with ossobuco or simply extra parmesan.

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Make it a meal

What goes with Risotto alla milanese: a bread or rice, a side, something to drink and something sweet.

With a main Ossobuco alla milanese150 min
With a main Tortelli di zucca100 min
On the side Pear and gorgonzola salad15 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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