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Risotto alla Milanese: A Golden Classic

Indulge in the creamy, saffron-infused delight of Risotto alla Milanese. This classic Italian dish is known for its vibrant golden color and rich, savory flavor. Follow our step-by-step recipe for a perfect plate of comfort.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 320 g Arborio Rice
  • 1.5 L Vegetable Broth
  • 0.5 g Saffron Threads
  • 120 ml Dry White Wine
  • 1 Onion
  • 60 g Butter
  • 80 g Parmesan Cheese
  • 50 g Beef Marrow (optional)
  • 1 tablespoon Olive Oil
  • to taste Salt
  • to taste Black Pepper

Preparing the Broth

Start by heating the vegetable broth in a saucepan. Keep it at a gentle simmer throughout the cooking process. Dissolve the saffron threads in a small amount of the warm broth and set aside. This will allow the saffron to bloom and release its flavor and color.

Sautéing the Base

Finely chop the onion. In a large, heavy-bottomed pot or Dutch oven, melt half of the butter (30g) with the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the beef marrow (if using) and cook until it renders some of its fat, about 2 minutes.

Toasting the Rice

Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. This step is crucial as it helps the rice absorb the broth slowly and evenly, preventing it from becoming mushy. The rice should turn slightly translucent around the edges.

Deglazing with Wine

Pour in the dry white wine and stir until it is completely absorbed by the rice. This adds acidity and depth of flavor to the risotto.

Adding the Broth

Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is cooked al dente – tender but still firm to the bite. Stir in the saffron-infused broth halfway through the cooking process.

Finishing the Risotto

Once the rice is cooked, remove the pot from the heat. Stir in the remaining butter (30g) and the grated Parmesan cheese. This process, called 'mantecatura', creates a creamy and luxurious texture. Season with salt and pepper to taste. The risotto should be creamy and slightly loose, not dry or stiff.

Serving

Serve the Risotto alla Milanese immediately in warmed bowls. Garnish with extra grated Parmesan cheese and a sprinkle of freshly ground black pepper, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal, Protein: 5g, Fat: 8g, Carbohydrates: 22g

Other Considerations for Nutrition

This recipe contains dairy (butter and Parmesan). For a dairy-free version, substitute with plant-based alternatives. The beef marrow adds saturated fat; omit for a lower-fat dish.

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FAQ

  • Can I use vegetable stock instead of broth?

    Yes, you can use vegetable stock as a substitute for broth. However, broth typically provides a richer flavor. If using stock, consider adding a small amount of bouillon to enhance the taste.
  • What is Arborio rice and can I use a different type of rice?

    Arborio rice is a short-grain rice with a high starch content, which is essential for creating the creamy texture of risotto. While other types of rice can be used, they will not produce the same result. Carnaroli or Vialone Nano rice are other good options for risotto.
  • Can I make this recipe vegetarian?

    Yes, simply omit the beef marrow. Ensure your broth is vegetable-based.