Risotto alla Milanese (Saffron Risotto)
One of Italy’s most recognized and iconic dishes, Risotto alla Milanese is surprisingly easy to make. Its enchanting golden color and earthy perfume are sure to win over any saffron skeptics. Make for an easy dinner party with friends or for a family celebration, as a main with a crisp salad or as a side to roast meat.
Servings: 6 as a side, 4 as a main
Ingredients
- 6 cups low sodium chicken or beef broth
- 1 generous pinch saffron threads (about 1/2 teaspoon)
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion finely diced (1/2 to 3/4 cup)
- 1 1/2 cups Carnaroli or Abrorio rice
- 1 pinch kosher salt
- 1/2 cup medium-bodied white wine, such as Italian Chardonnay
- 1/2 cup freshly grated Grana Padano or Parmesan cheese, plus more for serving
- 1 tablespoon cold unsalted butter (optional)
Instructions
- Heat the broth: Pour the broth into a medium saucepan and warm it over medium heat until it is almost at a simmer. Reduce the heat to low and cover the pan to keep the broth warm.
- Steep the saffron threads: Place the saffron in a small bowl and pour about 1/2 cup hot broth over them. Let sit for at least 20 minutes, stirring a few times to dissolve.
- Meanwhile, sauté the onion: Measure the olive oil into a deep skillet or heavy-bottomed sauté pan. And add the onion and set on medium-low. Cook, stirring, until the onion is soft and pale gold, about 8 minutes.
- Toast the rice: Stir in the rice, coating it well with oil. Continue stirring until it is pearly and translucent and you start to hear it crackle, 3 to 5 minutes. Season with 1/2 teaspoon salt (unless your broth is already salted).
- Add the wine and broth: Pour in the wine and let it bubble briefly, stirring until it is absorbed. Add a ladleful (3/4 cup) of hot broth and keep stirring until it is completely absorbed. Then add another ladleful, stirring regularly and allowing the rice to absorb the liquid before adding more.
- Stir in the dissolved saffron and more broth: After about 15 minutes, pour the dissolved saffron into the pot with the rice and stir until fully incorporated and all the rice has turned golden.
- Cook until tender. Continue adding broth as needed and stirring until the risotto is creamy and al dente. Add a final splash of broth to give the risotto its signature “wavy” or “flowing” consistency; it should be slightly runny but still spoonable.
- Finish and serve. Remove the pot from the heat. Add the cheese and butter and stir vigorously until they're fully incorporated. Spoon the risotto into bowls and sprinkle a little more cheese on top. Serve while still hot and creamy.
Notes
- See our “What is Saffron?" essential guide for tips on buying and cooking with saffron.
- To test for doneness, taste a small spoonful of rice–the grains should be tender with just a tiny bit of firmness at the center but no chalkiness.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 351.8kcal | Carbohydrates: 44.9g | Protein: 11.2g | Fat: 12.7g | Saturated Fat: 4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 10.7mg | Sodium: 206.9mg | Potassium: 290.4mg | Fiber: 1.7g | Sugar: 1.3g | Vitamin A: 123.8IU | Vitamin C: 1.4mg | Calcium: 116.3mg | Iron: 2.8mg
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