How do I prevent my risotto from becoming too mushy?

Avoid overcooking the rice and stirring excessively. Risotto should be al dente, with a slight bite. Stirring should be frequent but not constant to allow the rice to release starch gradually.

Why is risotto alla Milanese yellow?

Risotto alla Milanese is yellow due to the inclusion of saffron, a spice that not only imparts a vibrant color but also contributes a subtle and distinctive flavor to the dish.

Creamy Risotto alla Milanese Recipe (saffron risotto)

Name: Best Risotto Alla Milanese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 6 cups chicken stock, homemade chicken both, or vegetable stock; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; Kosher salt; Freshly ground black pepper; 1 1/2 cups arborio rice (10 ounces); 1/2 teaspoon to 1 teaspoon saffron threads (quantity based on preference); 1/2 cup dry white wine; 1 cup freshly grated Parmigiano-Reggiano cheese, more for topping; 1 tablespoon unsalted butter

Description

The creamy, flavorful nature of risotto makes it a classic Italian comfort food, satisfying both the palate and the soul. Risotto alla Milanese gives warmth and richness making it super cozy, especially in colder seasons.

Ingredients

Units Scale

6 cups chicken stock, homemade chicken both, or vegetable stock
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
Freshly ground black pepper
1 1/2 cups arborio rice (10 ounces)
1/2 teaspoon to 1 teaspoon saffron threads (quantity based on preference)
1/2 cup dry white wine
1 cup freshly grated Parmigiano-Reggiano cheese, more for topping
1 tablespoon unsalted butter

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Instructions

In a small bowl, combine the white wine and saffron threads, stir, and let sit until ready to use. The saffron gives the dish its characteristic yellow color and a subtle flavor.
Warm the Chicken Stock: In a medium saucepan, warm the chicken stock over low heat. You want to keep it warm throughout the cooking process.
Sauté the Onion: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally.
Toast the Rice: Add the arborio rice to the pot with the sautéed onions. Cook, stirring, until the rice is lightly toasted, about 2-3 minutes.
Deglaze with wine: Pour the dry white saffron mixture, stirring constantly until the rice mostly absorbs the wine.
Start Adding Stock: Begin adding the hot stock, one ladle at a time, to the rice. Stir frequently with a wooden spoon and allow the liquid to absorb before adding more. Stir in a circular motion all the way to the bottom of the pan.
Continue Cooking: Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked to al dente. Adjust the seasoning with salt and black pepper as needed.
Finish with Parmigiano and Butter: Remove the pot from heat and stir in the freshly grated Parmigiano-Reggiano cheese and unsalted butter. Mix until the cheese and butter are fully incorporated, and the risotto is creamy.
Serve Immediately: Risotto is best served immediately while it’s creamy and hot. Garnish with additional Parmesan if desired.

Prep Time: 5 min
Cook Time: 20 minutes
Category: Savory
Method: Italian
Cuisine: Italian