Best Risotto Alla Milanese

Name: Best Risotto Alla Milanese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 -6 servings
Ingredients: 6 cups chicken stock; 2 tablespoons extra-virgin olive oil; 1 small onion; kosher salt; freshly ground black pepper; 1 ½ cups arborio rice; ½ teaspoon to 1 teaspoon saffron threads; ½ cup dry white wine; 1 cup freshly grated Parmigiano-reggiano cheese; 1 tablespoon unsalted butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 -6 servings
Calories
615 kcal
Course
Main Course
Cuisine
Italian

Best Risotto Alla Milanese

Kristin Morrison

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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.

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Ingredients

Servings

6 cups chicken stock homemade chicken broth (find it here in this 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 to 1 teaspoon saffron threads quantity based on preference
½ 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.

Notes

Homemade Chicken Stock: Whenever possible, use homemade chicken stock. Its rich flavor enhances the overall depth of the dish. If store-bought, choose a high-quality, low-sodium option.
Patience is Key: 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.
Warm Stock: Use warm chicken stock throughout the cooking process. Adding cold stock can hinder the rice’s cooking, affecting the overall texture of the risotto.
Don’t Rush the Wine: When deglazing with wine, let it cook down before adding the stock. This ensures the alcohol evaporates, leaving behind the wine’s flavors without overpowering the dish.
Infuse Saffron Early: Infuse saffron threads in warm stock early on to allow their flavor to permeate the entire dish. This contributes to the characteristic color and subtle taste of Risotto alla Milanese.
Stirring Technique: Stir frequently but avoid constant stirring. Stirring releases the rice’s starch, creating a creamy texture, but over-stirring can lead to a gummy consistency.
Timing Matters: Risotto should be cooked to al dente, with a slight bite to the rice. Avoid overcooking, as this can result in mushy risotto. The process usually takes around 18-20 minutes.
Finish with Butter and Cheese: Stirring in unsalted butter and freshly grated parmigiano reggiano cheese at the end adds a final layer of richness and flavor. These ingredients should be added off the heat to maintain their integrity.

Nutrition Information

Show Details

Calories 615kcal (31%) Carbohydrates 75g (25%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 35mg (12%) Sodium 919mg (38%) Potassium 506mg (14%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 294IU (6%) Vitamin C 2mg (2%) Calcium 317mg (32%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 615 kcal

% Daily Value*

Calories	615kcal	31%
Carbohydrates	75g	25%
Protein	23g	46%
Fat	21g	32%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.1g	5%
Cholesterol	35mg	12%
Sodium	919mg	38%
Potassium	506mg	11%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	294IU	6%
Vitamin C	2mg	2%
Calcium	317mg	32%
Iron	4mg	22%