Risotto alla Milanese

A luxurious saffron-infused risotto from Milan, with each grain of Arborio rice coated in a velvety, golden sauce finished with butter and Parmesan. The ultimate Italian comfort food.

Ingredients

• 1.5 cups Arborio rice
• 5 cups chicken or vegetable broth, warmed
• ½ cup dry white wine
• 1 pinch saffron threads (about 1/4 tsp)
• 1 medium yellow onion, finely diced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• ¾ cup Parmigiano-Reggiano, finely grated
• 1 tsp salt
• ½ tsp white pepper

Method

1. Steep the saffron threads in 1/2 cup of the warm broth and set aside for at least 5 minutes to bloom.
2. Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Do not brown.
3. Add the Arborio rice and stir constantly for 2 minutes until the grains are toasted and slightly translucent at the edges.
4. Pour in the white wine and stir until it is fully absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. After the third addition, stir in the saffron-infused broth. Continue until the rice is creamy and al dente, about 18-20 minutes total.
6. Remove from heat. Stir in the remaining 2 tablespoons of butter and the Parmesan until the risotto is glossy and flows like lava. Season with salt and white pepper.
7. Let rest for 1 minute, then serve immediately in warmed bowls with extra Parmesan on top.

Chef's note: Use real saffron threads, not powder. The key to great risotto is constant stirring and keeping the broth warm so you do not shock the rice.

Nutrition per serving

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