This Risotto Milanese is a classic Italian recipe made with Arborio rice, chicken stock, saffron, onions, shallots, butter, white wine, and Parmesan cheese. With its luxuriously creamy texture and lovely lilt of saffron, this risotto is surprisingly easy to make and insanely delicious.
Considering it’s April, and officially Spring, I was hoping the door to winter would be closed. Then a few days ago blistering icy winds brought winter right back and the ground is once again covered in snow. So I cooked this luxurious and nourishing risotto which made me feel a lot less cranky. Risotto is delicious any time of year, but when it is cold outside, a warm, creamy bowl will fill you up and be the most comforting and soothing meal. There goes my resolution for salads-only in April (ha).
About Risotto
If you have never made risotto before, or are intimidated by it, this is a great recipe to start with because it has few ingredients and requires the basic technique/steps for all risottos. Admittedly, the key to understanding the various stages involved in making risotto, is practice. But difficult, it is not.
The biggest, or perhaps the only, challenge with risotto might be the timing. Risotto needs to be served as soon as it is done since it can thicken quickly and lose it’s silky soupiness. I have a friend, he is Italian of course, that is very passionate about his risotto; if he invites you over for risotto, he will give you a very specific time to arrive and if you are late, he says, he will not open the door. We have never been late.
Milanese Risotto
All risotto’s begin by softening chopped onions with a good glug of olive oil, or butter, or (my preference) a mix. For a Milanese risotto, I like to add the saffron to the onions to let the heat draw out the flavours, then, once it has released it’s beautiful golden-hue, you stir in the rice. The rice grains will become shiny and toasty — this should only take a minute because you don’t want the onions or the rice to brown. Next you add the wine which should hiss and bubble as it hits the pan and it needs to be completely absorbed by the rice before you start adding the stock.
The stock is the backbone of all risotto’s and crucial to the flavour, and even consistency, of the dish so if you can’t make your own, seek out a low-sodium, good-quality, organic one. Keep your stock hot as you add it one ladleful at a time to the rice, waiting for the liquid to be absorbed before adding the next one.
The stirring
Yes risotto’s require a lot of stirring and like most cooking-related jobs, I enjoy it. But it is not as enslaving as you may think — gentle simmering is more important than vigorous stirring so as you add your liquid, stir the rice but take a break; sip some wine or grate the cheese.
Start tasting the grains after about 18 minutes, they should be soft but still have a bit of a bite. I like my risotto not as al dente as most recipes call for so I find it takes more like 25-30 minutes to be done. The final step is when the magic happens; with the heat cut off, the butter and cheese are stirred vigorously into the risotto, and it is what transforms the risotto into a lovely creamy and silky mass.
Saffron
Saffron is essential to risotto Milanese. It has a delicate flavor and adds a beautiful golden and vibrant colour to the rice. But use it sparingly, it can be very pungent and you do not want it to over-power your risotto. If you can’t find saffron, or you do not wish to splurge (it’s expensive!) you can leave it out, your risotto will still be delicious.
Traditionally, risotto milanese is served alongside a hearty Ossobuco. No doubt, that would be a memorable meal, but perhaps one left to the start of winter. For now, all on it’s own, this risotto with it’s lovely simplicity, will be a bright spot to your cold day.
RISOTTO MILANESE
Ingredients
- 8 cups chicken stock preferably homemade
- 3 Tablespoons extra-virgin olive oil or 2 Tablespoons butter
- 1 medium yellow or white onion, diced
- 1/2 teaspoon saffron gently crumbled with your fingers
- 2 cups Arborio or Carnaroli rice see notes
- ½ cup white wine
- 2 Tablespoons butter
- ½ cup freshly grated Parmigiano-Reggiano plus more to serve
- Kosher salt and freshly ground pepper to taste
Instructions
- Start by putting the chicken stock in a medium saucepan. Keep it hot at a low simmer.
- In a large saucepan, or dutch oven, heat the olive oil, or butter, over medium heat.
- Add the onion, a generous pinch of salt, and cook gently until softened, about 5 minutes. Add the saffron and stir until it has released it's flavour and colour. Stir in the rice and cook for a minute or two until it is coated with butter and shiny. Increase the heat slightly, and deglaze the pan by adding the wine. Stir gently until all the liquid has been absorbed.
- Add a ladleful of hot stock to the rice, stirring until absorbed. Add another generous pinch of salt. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes, 25-30 if you prefer it less al dente. If possible, reserve 1 ladleful of stock.
- Remove from the heat and let the risotto rest for a minute or two. But only a minute or two. If your risotto seems too firm, add the reserved ladleful of stock. Fold the 2 tablespoons of butter (you do not want olive oil here) and the cheese, into the rice. Taste and adjust the seasoning.
- To serve, divide the risotto between shallow bowls or plates, top with some more cheese and freshly grated black pepper. Serve immediately.
Gerry West
Delicious Risotto! Thanks, Sandra!
Sandra Valvassori
So happy to hear this, Gerry! Thank you so much for taking the time to write 😊