Risotto alla MilaneseSaffron Risotto
A creamy rice dish from Milan, colored golden with saffron and finished with butter and Parmesan. It should be fluid and silky, with each grain still distinct and slightly firm at the center.
Prep
10m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Risotto
- 320gArborio Rice
- 120gOnion (finely chopped)
- 40gUnsalted Butter
- 120mlWhite Dry Wine
- 1lChicken Stock (kept hot)
- 300mgSaffron Threads (lightly crushed)
Finishing
- 40gUnsalted Butter (cold)
- 70gParmesan (finely grated)
- 6gSalt
- 2gBlack Pepper (finely ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Keep the chicken stock hot in a saucepan over low heat.
- 02
Melt the unsalted butter in a wide pot over medium heat. Add the onion and cook gently until soft without browning.
- 03
Add the arborio rice and stir for a minute so the grains are coated and lightly toasted.
- 04
Pour in the white dry wine and stir until it has almost completely evaporated.
- 05
Add the chicken stock gradually, stirring often and waiting until each addition is mostly absorbed before adding more.
- 06
When the rice is nearly tender, stir in the saffron threads and continue cooking until the risotto is fluid and creamy and the rice retains a slight bite.
- 07
Take the pot off the heat and vigorously stir in the cold unsalted butter and Parmesan. Season with the salt and black pepper and serve immediately.
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