Risotto alla Milanese

Creamy Italian saffron risotto made with arborio rice, white wine, butter and Parmesan—the elegant centerpiece for a special dinner.

Instructions

1. 1

   Pour the stock into a saucepan and keep it at a bare simmer over low heat. Crush the saffron threads lightly between your fingers and stir them into 1/2 cup (120 ml) of the warm stock; let it steep while you begin the rice.

2. 2

   Melt 2 tablespoons (28 g) of the butter in a wide, heavy skillet or saucepan over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until soft and translucent but not browned.

3. 3

   Add the rice and toast over medium heat for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges and smell nutty. Pour in the wine and cook for 2-3 minutes, stirring, until it has nearly evaporated.

4. 4

   Add 1 cup (240 ml) of the hot stock and the salt. Cook over medium-low heat, stirring frequently, until the liquid is nearly absorbed, about 4-5 minutes.

5. 5

   Continue adding the remaining stock about 1/2 cup (120 ml) at a time, stirring after each addition and waiting until it is almost absorbed before adding more. Add the saffron-infused stock during the middle of cooking, and continue for 16-20 minutes, until the rice is tender but still pleasantly firm at the center and the risotto is fluid.

6. 6

   Remove the pan from the heat and vigorously stir in the remaining 1 tablespoon (14 g) butter, the chilled finishing butter, and the Parmesan. Cover and rest for 2 minutes, then stir again; the risotto should slowly flow when the pan is tilted.

7. 7

   Taste and adjust the salt, then spoon into warm shallow bowls. Finish with extra grated Parmesan and a few saffron threads, if using, and serve immediately.

Tips for the Best Risotto alla Milanese

• Keep the stock hot so each addition does not interrupt the rice’s cooking or make the risotto gummy.
• Stir frequently, but do not constantly beat the rice; steady stirring releases enough starch for creaminess without breaking the grains.
• Use Carnaroli for especially firm, separate grains or Arborio for a softer, more readily available result. Long-grain rice is not a suitable substitute.
• The risotto is ready when it is all’onda, or loose enough to ripple across the plate. Stir in a splash of hot stock if it becomes too thick.
• For a more traditional Milanese variation, use homemade meat stock; vegetable stock keeps this version suitable for vegetarians.
• Risotto is best fresh, but you can prepare it one minute short of done, spread it on a tray to cool, and finish it later with hot stock before serving.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of stock or water, stirring until creamy; the texture will be softer than freshly made. Freeze for up to 1 month, although the rice may lose some of its original texture.

Frequently Asked Questions

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