Risotto Alla Milanese
This classic Italian risotto gets its vibrant color and distinct flavor from saffron. Arborio rice is slowly cooked with broth and white wine, creating a creamy and comforting dish. Finished with butter and Parmesan, it's a rich and satisfying main course.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 492 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
base
- 30 gunsalted butter
- 1 pcsyellow onion, finely chopped
- 320 garborio rice
- 120 mldry white wine
- 1 lchicken or vegetable broth, warm
- 0.5 tspsaffron threads, steeped in 2 tablespoons warm broth
finishing
- 60 ggrated parmesan cheese
- 30 gunsalted butter, cold, cut into cubes
seasoning
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
Equipment
ladle · large pot · wooden spoon
The method
Step by step
- 1
Melt the base butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion and cook until softened and translucent, about 5-7 minutes. Do not let it brown.
About 6 min
- 3
Add the arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.
About 2 min
Cook’s note: This step is called 'toasting' the rice and helps it absorb liquid evenly.
- 4
Pour in the dry white wine and stir until it is completely absorbed by the rice.
About 2 min
- 5
Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
About 15 min
Cook’s note: Maintaining warm broth helps keep the cooking process consistent.
- 6
After about 15 minutes of adding broth, stir in the steeped saffron threads and their liquid.
About 1 min
- 7
Continue adding broth, one ladleful at a time, and stirring, until the rice is creamy and al dente, about 25-30 minutes total. The risotto should still be a bit loose.
About 10 min
Cook’s note: Taste the rice regularly to check for doneness; it should be tender but still have a slight bite.
- 8
Remove the pot from the heat. Stir in the finishing butter and the grated parmesan cheese.
About 1 min
- 9
Season with salt and black pepper to taste.
- 10
Cover the pot and let the risotto rest for 5 minutes before serving.
About 5 min
Cook’s note: This resting period allows the flavors to meld and the risotto to become even creamier.
Per serving
Nutrition
- Calories
- 492.1kcal
- Protein
- 12.5g
- Carbs
- 66.6g
- Fat
- 17.5g
- Fibre
- 1.3g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover risotto in an airtight container in the refrigerator.
Gently reheat on the stovetop with a splash of broth or water until warmed through, stirring constantly.
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