Creamy Risotto Alla Milanese (Saffron Risotto)
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.
Servings: 4 -6 servings
Ingredients
- 6 cups chicken stock preferably homemade (find a recipe in my Italian penicillin soup recipe), or vegetable stock
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups arborio rice 10 ounces
- ½ teaspoon saffron threads up to 1 teaspoon; quantity based on preference
- ½ cup dry white wine
- 1 cup freshly grated Parmigiano-Reggiano cheese plus more for topping
- 1 tablespoon unsalted butter
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.
- In a medium saucepan, warm the chicken stock over low heat. You want to keep it warm throughout the cooking process.
- 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.
- Add the arborio rice to the pot with the sautéed onions. Cook, stirring, until the rice is lightly toasted, about 2-3 minutes.
- Pour the dry white saffron mixture, stirring constantly until the rice mostly absorbs the wine.
- 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 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.
- 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.
- Risotto is best served immediately while it's creamy and hot. Garnish with additional Parmesan if desired.
Notes
- Infuse saffron threads in the wine before beginning the rest of the recipe to allow its flavor to be extracted into the liquid.
- Whenever possible, use homemade chicken stock (or low-sodium, store-bought stock), and warm it up before adding to the rice.
- Risotto requires patience. Allow the rice to absorb the liquid gradually, stirring frequently. This slow-cooking process is essential for achieving the desired creamy consistency.
- When cooking the rice, stir frequently, but not constantly. Stirring releases the rice's starch, creating a creamy texture, but over-stirring can lead to a gummy consistency.
- Risotto should be cooked to al dente, with a slight bite to the rice; about 18-20 minutes. Avoid overcooking, as this can result in mushy risotto.
Nutrition
Serving: 1serving | Calories: 615kcal | Carbohydrates: 75g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 919mg | Potassium: 506mg | Fiber: 2g | Sugar: 7g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 4mg
