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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
20 mins
Total Time
25 mins
Servings:
4
people
Calories:
395 kcal
Course:
Main Course, Dinner
Cuisine:
Italian
Ingredients
- 4 tablespoons butter unsalted
- ½ cup shallot finely sliced and diced
- 2 cups arborio rice
- ½ teaspoon saffron threads crumbled
- 8 cups chicken stock low sodium
- ½ cup Parmesan Cheese finely grated, Parmigiano Reggiano
- 1 tablespoon butter unsalted
- ½ cup white wine dry
- salt to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste and adjust the seasoning, and serve with the remaining Parmigiano on the side.
Cup of Yum
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
(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%)
Nutrition Facts
Serving: 4 people
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.