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–+ servings
Merry

Traditional Milanese Saffron Risotto

Indulge in the luxurious flavors of Risotto alla Milanese, a golden-hued Italian classic infused with saffron and creamy Parmesan. Perfect as a standalone dish or paired with hearty mains, this recipe is your ticket to culinary excellence. Impress your guests or treat yourself to a comforting bowl of this creamy risotto.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Risotto:
  • 2 cups 400g Arborio, Carnaroli, or Vialone Nano rice
  • 8 cups 1.9kg low-sodium beef stock (or chicken/vegetable stock)
  • ¾ cup 180g dry white wine
  • ½ cup 113g unsalted butter, divided
  • 1 large shallot finely diced
  • 1 cup 90g grated Parmigiano Reggiano
  • 3 tablespoons minced flat-leaf parsley
  • Salt and pepper to taste
For the Saffron Mixture:
  • ½ teaspoon saffron threads
  • ½ cup 120g warm low-sodium beef stock
Optional Garnishes:
  • Additional grated Parmesan cheese
  • Fresh parsley sprigs

Method
 

  1. Prepare the Stock
  2. Heat the beef stock in a saucepan over low heat. Keep it at a gentle simmer throughout the cooking process to ensure the risotto cooks evenly.
  3. Sauté the Shallots
  4. Melt 3 tablespoons of butter in a nonstick pan over medium heat. Add the finely diced shallots and sauté for 3-4 minutes until soft and fragrant.
  5. Toast the Rice
  6. Add the Arborio rice to the pan and stir frequently for 2-3 minutes. The grains should become translucent around the edges, enhancing their nutty flavor.
  7. Deglaze with Wine
  8. Pour in the dry white wine and increase the heat to high. Let the wine reduce by half (about 2-3 minutes), then lower the heat to maintain a simmer.
  9. Add Stock Gradually
  10. Add ½ cup of warm stock to the rice, stirring frequently. Allow the liquid to be absorbed before adding the next ½ cup. Continue this process for about 20 minutes, or until the rice reaches a creamy, al dente texture.
  11. Prepare the Saffron Mixture
  12. Mix the saffron threads with ½ cup of warm beef stock in a small bowl. Let it sit for 5 minutes to release the saffron’s vibrant color and aroma.
  13. Finish the Risotto
  14. When the rice is cooked, remove the pan from the heat. Stir in the saffron mixture, the remaining butter, grated Parmesan cheese, and minced parsley. Taste and adjust seasoning with salt and pepper.
  15. Serve Immediately
  16. Plate the risotto while it’s hot. Garnish with additional grated Parmesan and fresh parsley if desired.

Notes

  • Stock Choice: Use beef stock for a robust flavor, or substitute with chicken or vegetable stock for a lighter taste.
  • Saffron Substitute: If saffron is unavailable, a pinch of turmeric can mimic the color but not the unique flavor.
  • Texture Tip: Risotto should be creamy yet have a slight bite to the grains. Avoid overcooking for the best results.
  • Pairings: This dish pairs beautifully with braised meats like Osso Buco or a fresh side salad.

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