Risotto alla Milanese

• 4 cups chicken or vegetable stock
• 2 cups Arborio rice
• 1 medium onion, finely chopped
• 3 cups water
• 1 teaspoon saffron threads
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Warm the stock and water in a saucepan and keep at a gentle simmer.
2. 2 Crush the saffron threads with your fingers and steep them in 2 tablespoons of the warm stock.
3. 3 In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent.
4. 4 Add the rice to the skillet and toast for 1-2 minutes, stirring constantly.
5. 5 Pour in the saffron-infused stock and stir well. Begin adding ladles of the warm stock mixture, one at a time, stirring frequently until absorbed before adding the next.
6. 6 Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. 7 Remove from heat and stir in the butter and Parmesan cheese until fully incorporated.
8. 8 Season with salt and pepper to taste.
9. 9 Serve immediately, garnished with extra Parmesan if desired.

Equipment

• Large skillet or saucepan
• Wooden spoon

Variations

• Add cooked shrimp or chicken for a heartier version.

Substitutions

• If saffron is unavailable, use turmeric for a similar color, though the flavor will differ.

Pairings

• Pairs beautifully with a crisp Pinot Grigio or a glass of sparkling water with lemon.

Nutrition

Tips

• Keep the stock warm throughout the cooking process to ensure even cooking.
• Stirring frequently helps release the starch from the rice, creating that classic creamy texture.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of stock or water to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator and reheat gently with a bit of stock.

Serving Suggestions

• Serve with a simple green salad or roasted asparagus for a complete meal.

FAQ