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Risotto alla Milanese

Golden saffron Risotto alla Milanese made with Carnaroli rice, white wine, butter and Parmigiano Reggiano, finished creamy and loose.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.2 l hot chicken stock
  • 1 pinch saffron threads
  • 60 g butter divided
  • 1 small onion finely chopped
  • 320 g Carnaroli or Arborio rice
  • 120 ml dry white wine
  • 70 g Parmigiano Reggiano grated
  • Salt

Method
 

  1. Keep the stock at a bare simmer. Steep the saffron in a ladle of hot stock.
  2. Melt half the butter in a wide pan and cook the onion gently for 5 minutes until soft but not browned.
  3. Add the rice and stir for 2 minutes until the grains are hot and translucent at the edges.
  4. Pour in the wine and stir until absorbed.
  5. Add stock one ladle at a time, stirring often and waiting until each addition is almost absorbed. After 10 minutes add the saffron stock.
  6. After 16–18 minutes, when the rice is tender with a slight bite, take the pan off the heat.
  7. Beat in the remaining cold butter and the Parmigiano. Cover for 1 minute, then serve. It should flow gently on the plate.

Notes

Use cold butter for the final stir. It emulsifies with the starch and gives the classic wave-like texture Italians call all’onda.