Description: Risotto alla Milanese is a creamy and luxurious Italian rice dish flavored with saffron, giving it a vibrant yellow color and a delicate aroma. This beloved dish is known for its silky texture, rich flavor, and simple yet elegant presentation, making it a favorite in Northern Italian cuisine.
History: Risotto alla Milanese is believed to have originated in Milan, Italy, in the 16th century. According to legend, it was created by a young apprentice named Valerio di Fiandra who worked for the master glazier of Milan’s Duomo. To celebrate his wedding, Valerio added saffron, a precious spice used by the glaziers to tint the stained glass windows of the cathedral, to a simple risotto dish. The resulting dish, Risotto alla Milanese, became a sensation and has remained a beloved part of Milanese cuisine ever since.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Serving Size: Serves 4
Ingredients:
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) chicken or vegetable broth, warmed
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1/4 cup (60 ml) extra virgin olive oil
- 1/2 tsp saffron threads
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Saffron Infusion:
- In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for about 10-15 minutes to release the saffron’s flavor and color.
- In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for about 10-15 minutes to release the saffron’s flavor and color.
- Cook the Risotto:
- In a large, wide skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly, until the grains are lightly golden.
- Pour in the white wine and cook until it has evaporated, stirring occasionally.
- Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, but still slightly firm to the bite, about 18-20 minutes.
- Finish the Risotto:
- Once the rice is cooked, stir in the saffron infusion, butter, and grated Parmesan cheese until well combined. Season with salt and freshly ground black pepper to taste.
- Once the rice is cooked, stir in the saffron infusion, butter, and grated Parmesan cheese until well combined. Season with salt and freshly ground black pepper to taste.
- Serve:
- Divide the Risotto alla Milanese among serving plates or bowls. Garnish with additional grated Parmesan cheese if desired, and serve hot.