Risotto alla Milanese

5 from 3 votes

Risotto alla Milanese is a creamy and decadent dish made with Arborio rice simmered in broth until creamy and finished with butter, Parmigiano Reggiano, saffron, and parsley.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

2 cups Arborio rice or Carnaroli, or Vialone Nano
8 cups low-sodium beef stock can also sub chicken or vegetable stock
3/4 cup dry white wine
8 tablespoons butter divided
1 large shallot finely diced
1 cup Parmigiano Reggiano grated, plus more for serving
3 tablespoons flat-leaf parsley minced
salt and pepper to taste

For the saffron mixture

1/2 teaspoon saffron threads
1/2 cup warm low-sodium beef stock

Instructions

In a large saucepan, heat the beef stock and bring to a low simmer.
Heat a large, preferably nonstick, pan to medium heat with 3 tablespoons of butter. Add the shallot and saute until soft (about 3-4 minutes).
Add the rice and stir frequently while continuing to cook for another 2-3 minutes or until the rice turns a bit translucent at the edges.
Add the wine to the pan and turn the heat to high. Reduce the wine by half (about 2-3 minutes) then turn the heat down to a low simmer.
Add a 1/2 cup of the stock at a time and stir frequently. As the liquid evaporates, add another 1/2 cup of stock.
Repeat the process, cooking at a low to medium simmer, until the risotto is al dente and creamy, but not overcooked (should take about 20 minutes). You might not need to use all of the stock.
Approximately 5 minutes before the risotto has finished, mix a 1/2 cup of warm chicken stock with the saffron.
When satisfied with the consistency, remove the risotto from the heat and add the saffron mixture. Mix well then add the butter, grated cheese, and parsley. Taste test, and season well with salt and pepper to taste. Serve immediately.

Notes

The exact amount of cooking time will vary. The risotto is done when it is creamy but al dente which will be anywhere from about 20-30 minutes.
The exact amount of liquid will vary. You want to cook the risotto until it is creamy but still al dente.
The saffron is best added at the end to retain all of its flavors. A 1/2 teaspoon is a good amount though a touch more wouldn't be a bad idea!
While we recommend eating risotto right away, leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.

Nutrition