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Risotto Milanese

Savor the golden elegance of saffron-scented Risotto Milanese—a dish that’s both effortlessly simple and decadently luxurious.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Calories: 395 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 4 tablespoons unsalted butter
  • ½ cup shallot finely sliced and diced
  • 2 cups arborio rice
  • ½ teaspoon crumbled saffron threads
  • 8 cups chicken stock low sodium
  • ½ cup Parmigiano reggiano cheese finely grated
  • 1 tablespoon unsalted butter
  • ½ cup dry white wine
  • salt to taste

Instructions

    Cup of Yum
  1. Heat the chicken stock in a medium saucepan and keep warm over low heat. Transfer 1 cup of the hot broth to a bowl, stir in the saffron and set aside.
  2. Melt three tablespoons of butter over medium heat in a risotto pan or a wide-mouth pan. When the butter starts to foam, add the shallots and cook, stirring, until translucent and soft. 4 to 5 minutes. Add the rice and stir until it is well coated with the butter and onions.
  3. Stir in the wine. When the wine is almost evaporated, add 1 cup of the hot broth. Cook and stir until most of the stock has been absorbed. Continue cooking and stirring the rice this way, adding 1 cup of stock at a time for about 15 minutes.
  4. Stir the saffron stock and add it to the rice. Continue cooking and stirring until most of the stock has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes.
  5. Swirl in the remaining tablespoon of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice is creamy and moist.
  6. Taste and adjust the seasoning, and serve with the remaining Parmigiano on the side.

Notes

  • Use a risotto pan or a wide-mouth pan. You want to ensure the corners are not entirely square but round. This will allow you to grab the rice around the bottom of the pan.
  • Have your chicken broth warm before adding it to the rice. This will not slow the cooking process, but it will cook slowly and perfectly.
  • If you have Parmigiano Reggiano rinds, use them while cooking. They will enhance the flavor.
  • Be careful with the saffron as it stains. Add it to the rice at once.
  • Always use unsalted butter and taste before seasoning.
  • The parmesan and stock are a bit saltier than usual, thus requiring a taste before seasoning them.
  • Do not cut corners with this delicious risotto alla Milanese by adding all the stock at once. It will render the rice too soggy and cause it not to cook evenly.
  • When buying saffron, choose saffron in threads and not in a powder format, as it is often mixed with other spices.
  • Be patient since risotto needs to be stirred and watched for about 20 minutes.

Nutrition Information

Calories 395kcal (20%) Carbohydrates 24g (8%) Protein 18g (36%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 61mg (20%) Sodium 894mg (37%) Potassium 640mg (18%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 551IU (11%) Vitamin C 3mg (3%) Calcium 180mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 395

% Daily Value*

Calories 395kcal 20%
Carbohydrates 24g 8%
Protein 18g 36%
Fat 23g 35%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 61mg 20%
Sodium 894mg 37%
Potassium 640mg 14%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 551IU 11%
Vitamin C 3mg 3%
Calcium 180mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.