Risotto alla Milanese is a luxurious Italian rice dish known for its rich golden color and silky texture. Flavored with fragrant saffron and finished with butter and cheese, this classic risotto is both elegant and comforting, making it a timeless favorite on Italian tables.
Risotto alla Milanese:
Originating in Milan, this dish highlights how a few high-quality ingredients can create extraordinary flavour. Creamy, aromatic, and deeply satisfying, Risotto alla Milanese is perfect as a refined first course or a comforting main dish.
History:
Risotto alla Milanese dates back to the late 16th century in Milan, where saffron was commonly used by artisans and painters. Legend says that saffron was added to rice during a wedding feast, creating the dish’s signature golden hue. Over time, it became a staple of Lombard cuisine and a symbol of Milanese culinary tradition.
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Risotto alla Milanese
Ingredients
- 1½ cups Arborio or Carnaroli rice
- 4 cups hot vegetable or chicken stock
- 1 small onion or shallot (finely chopped)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
Instructions
- Heat stock in a saucepan and keep warm.
- In a wide pan, heat olive oil and 1 tbsp butter.
- Sauté onion until soft and translucent.
- Add rice and toast for 1–2 minutes.
- Pour in white wine and cook until absorbed.
- Add saffron-infused stock one ladle at a time, stirring gently.
- Remove from heat and stir in remaining butter and Parmesan.
Notes
- Use Arborio or Carnaroli rice only.
- Stock should always be hot.
- Stir gently, not constantly.
- Risotto should be creamy, not dry.
- Serve immediately after cooking.
Tips for Risotto alla Milanese:
- Soak saffron for stronger color and aroma.
- Use homemade stock if possible.
- Finish with cold butter for extra creaminess.
- Don’t rinse the rice before cooking.
- Pair with ossobuco for a classic Milanese meal.
FAQs for Risotto alla:
Q1: Can I make risotto ahead of time?
Risotto is best served fresh, but it can be reheated gently with stock.
Q2: Can I use turmeric instead of saffron?
Turmeric adds color but not the same flavor.
Q3: Why is my risotto sticky?
Over-stirring can make it gummy.
Q4: Should risotto be runny or thick?
It should flow slowly when spooned.
Q5: Is Parmesan traditional?
Yes, Parmigiano Reggiano is commonly used.
Conclusion:
Risotto alla is a shining example of Italian culinary elegance. With its golden color, creamy texture, and delicate saffron aroma, this iconic dish proves that simplicity and quality ingredients can create unforgettable flavor.