Risotto alla Milanese is probably one of the most famous risotto recipe. Creamy and tasty, Italian saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese.
The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result.
Risotto alla Milanese is usually made with homemade meat broth (beef or chicken). If you want you can replace it with vegetable broth for a vegetarian saffron risotto recipe.
Saffron risotto, made according to the traditional risotto alla Milanese recipe, wants butter in a fair amount (not oil...). If you prefer a slightly lighter dish, you can reduce the quantities until you use only a knob of butter for the soffritto and a knob of butter for the creaming. Maybe slightly increase the doses of Parmigiano Reggiano to make a creamy tasty Italian saffron risotto.
Ingredients
Prep Time: 10 Min | Cook Time: 20 Min | Servings: 4
- 350 g (1 ¾ cups) of Carnaroli rice
- 2 liters (about 8 cups) of beef or chicken broth
- ½ teaspoon of saffron threads
- 90 g (about 1 stick) of butter
- 1 little onion or 1 shallot
- 100 ml (½ cup) of dry white wine
- 60 g (½ cup) of grated Parmigiano Reggiano cheese
Instructions
Step 1) - First of all, make beef or chicken stock. It must be tasty, so taste it before making risotto alla Milanese recipe. If necessary, season with salt. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
Step 2) - In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent. Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
Step 3) - Then add the white wine, stir and let it evaporate, over high heat. If you don't like the acidity that releases the white wine, do not add it and go to the next step.
Step 4) - Add the hot broth one ladle at a time. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle. During cooking, the rice must always be covered with broth. In this way it releases the starches and the grain does not break.
You do not have to use all the stock. Just what you need. Simmer the broth over a low heat with the lid on. When you see that the risotto is drying out, add a ladle or two of hot boiling broth.
The stock must be at the level of the rice: not too little, which you struggle to stir it, nor too much because you run the risk of the boiled rice effect.
How long does it take for a perfectly cooked rice? For Carnaroli rice about 14 minutes, plus 3 for creaming. So let it cook over medium heat and stir occasionally until ready.
How to Make Creamy Risotto alla Milanese
Step 5) - While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, the stock will be almost completely evaporated and the risotto is almost ready, so turn off the heat.
Now with the heat off, add the saffron and mix thoroughly. Saffron is thermolabile, that is, it loses its aroma if it remains in contact with heat for a long time. For this reason it's better adding it to the risotto just after removing it from the heat, stirring well until it is evenly distributed.
Step 6) - Finally, add the butter (the other half).
Step 7) - Then add the grated cheese. Now stir. Parmigiano must be grated on the spot, with the grater.
Parmigiano is not minced in the blender, it's not used if it has been grated for some time and it's not bought already grated.
It must be absolutely fresh and of excellent quality. Like the butter. This is the secret of the perfect creaming.
Milanese risotto is ready, creamy but al dente. Serve immediately.
YOU MUST ALSO TRY:
- Hazelnut Risotto with Pecorino Cheese
- Saffron Spaghetti Cooked Risotto-Style
- Leek Risotto Recipe
- Risi e Bisi | Authentic Venetian Rice and Peas
- Creamy Mushroom Risotto
- Risotto alla Monzese (Italian Saffron Risotto with Sausage)
Storage
Just store Risotto Milanese closed in an airtight container and placed in the refrigerator, for a maximum of two days. Freezing is not recommended. You can use leftovers to make delicious arancini!
Tips
The dry white wine that you add to the rice, must be at room temperature. Instead the stock must be boiling, in order not to slow down the cooking.
Use a high quality rice, possibly Carnaroli: it has a nice elongated and rather large grain. Among its qualities there is the percentage of starch which is very high (12-14% of normal rice up to 22-24% of carnaroli). So it keeps cooking better and releases a lot of starch giving the dish a natural creaminess.
When on the rice box it reads "cooking time: xx minutes" it means for boiling rice. When calculating the cooking times of the risotto, the 3 minutes of creaming must also be included. So, if you cook the rice for 18 minutes, the heat should be turned off after 15 minutes and then add 3-4 minutes for creaming (steps 5-6-7).
How to Serve Risotto alla Milanese?
Once ready, the risotto should be served immediately, otherwise you would risk bringing to the table an overcooked risotto (cooking would go on for as long as it's left to rest).
You can serve it with many dishes: in addition to the typical combination with Osso buco alla Milanese, it's also excellent with mushrooms, in particular porcini mushrooms, sausages but even shrimps and other seafood.
What Kind of Pan Should you Use?
To cook risotto it's better to use a large pan with one or two handles, with the flared border 6-8 cm high, possibly non-stick in stainless steel or aluminum.
This will allow not only to distribute the rice well and to obtain a uniform cooking, but will facilitate the creaming.
Variations
Risotto alla Milanese with Marrow
This dish, typical of northern Italian cuisine, in the authentic recipe includes the use of beef marrow. Not all the people like it in fact this ingredient usually is optional. Risotto Milanese with marrow is naturally much tastier, usualli served with osso buco.
If you want to make risotto alla Milanese with marrow, you can use it in place of butter or add it cut into small pieces just before the end of cooking.
Vegetarian Risotto Milanese
The traditional Risotto alla Milanese recipe wants beef or chicken stock. If you are vegetarian you can make it with a vegetable stock. The flavor is less rich but it's good all the same.
Without the addition of cheese and using extra virgin olive oil in place of butter, you will eat a great vegan recipe.
History and Curiosities
The origins of the recipe are lost in the eighteenth-century legends. In the days of the construction of the Milan Cathedral. Legend has it that the famous mastro Valerio di Fiandra was the responsible for the stained glass windows of the Cathedral.
One of his assistants was called "Zafferano" (Saffron) because he was obsessed with putting a little of this spice in each color mixture (at the time it was mostly a dye), for more lively results.
Valerio di Fiandra made fun of him, saying that sooner or later he would put it in the dishes too. So on the wedding day of Valerio's daughter in 1754, Zafferano agreed with the cook to add it to the rice on the menu. It was a joke then much appreciated because it bacame a great success!
However, according to several recipe books, risotto is a much more recent invention.
Until the end of the eighteenth century, in fact, the only way to cook rice was to boil it in water. The first official recipe of Milanese risotto as we know it today is by Giovanni Felice Luraschi. Dated 1829, this version includes most of the classic ingredients of the Milanese risotto: marrow, saffron, stock and grated cheese.
Recipe Card
Risotto alla Milanese (Italian Saffron Risotto Recipe)
Ingredients
- 350 g rice - 1 ¾ cups, Carnaroli
- 2 liters broth - ~8 cups of beef or chicken broth
- ½ teaspoon saffron threads
- 90 g butter - ~1 stick
- 1 onion - small
- 100 ml dry white wine - ½ cup
- 60 g Parmigiano Reggiano cheese - ½ cup, grated
Instructions
- First of all, make beef or chicken stock. It must be tasty, so taste it before making risotto alla Milanese recipe. If necessary, season with salt. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
- In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent.
- Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
- Then add the white wine, stir and let it evaporate, over high heat. If you don't like the acidity that releases the white wine, do not add it and go to the next step.
- Add the hot broth one ladle at a time. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle. During cooking, the rice must always be covered with broth. In this way it releases the starches and the grain does not break.
- You do not have to use all the stock. Just what you need. Simmer the broth over a low heat with the lid on. When you see that the risotto is drying out, add a ladle or two of hot boiling broth. The stock must be at the level of the rice: not too little, which you struggle to stir it, nor too much because you run the risk of the boiled rice effect.
- While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, the stock will be almost completely evaporated and the risotto is almost ready, so turn off the heat.
- Now with the heat off, add the saffron and mix thoroughly. Saffron is thermolabile, that is, it loses its aroma if it remains in contact with heat for a long time. For this reason it's better adding it to the risotto just after removing it from the heat, stirring well until it is evenly distributed.
- Finally, add the butter (the other half).
- Then add the grated parmigiano and stir. Serve hot
Diana Milburn says
If you don’t have saffron can you use Turmeric for the yellow colouring because saffron is expensive in Australia
Barbara Felicità Lucchini says
Ciao Diana,
Turmeric can give the risotto a yellow color, but it won’t provide the same unique aroma and delicate flavor that saffron does. Saffron has a distinctive floral and slightly sweet taste, while turmeric has a more earthy and slightly bitter note. If you want to try it as an alternative, use just a small amount so it doesn’t overpower the dish. For an authentic Risotto alla Milanese, though, saffron is essential!
hillman says
I concur, The best stock to use with risotto alla milanese is that which has no salt whatsoever. This is so because as the liquids reduce, the salt becomes more concentrated. You can add salt to taste in the last five minutes. Do not forget the gremolata if you are serving osso buco
Cheers!
Tess says
Hi, thanks for this risotto alla milanese recipe ... perfect!
The only thing I found was that it was very salty and I think that was because I used the wrong chicken stock (I used a Stock Pot) and I put too much cheese in it. My fault entirely.
I shall certainly use this recipe for the base of all my risottos in the future. Lovely and creamy 🙂
Debbie says
Just made this for dinner and it was so tasty! I first heard of this from my most recent trip to Milan. I'm proud the tastes are virtually similar to what I had in a restaurant!
Traci Starkweather says
These recipes look AMAZING! I hope it's as good as it was when we were in Italy last year! Thank you for sharing them!
Linda says
Thank you for this recipe, I have also Osso Bucco...….shall be cooking them in a few days