Risotto alla Milanese
Golden rice from Milan
Creamy saffron risotto finished with butter and Parmigiano-Reggiano — the classic Milanese first course and the bed for osso buco.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 servings
Ingredients
- 1½ cups Carnaroli or Arborio rice
- 1 small onion, minced
- ½ cup dry white wine
- 6 cups hot beef or chicken stock
- A generous pinch of saffron threads
- 5 tablespoons cold butter
- 1 cup grated Parmigiano-Reggiano
- Salt
Instructions
- 01
Bloom the saffron. Steep the saffron in ½ cup of hot stock while you start the rice.
- 02
Soffritto and toast. Soften the onion in 2 tablespoons butter, add the rice and toast 2 minutes until the edges turn translucent.
- 03
Wine. Add the wine and stir until fully absorbed.
- 04
Ladle and stir. Add hot stock one ladle at a time, stirring constantly, waiting for each addition to absorb. About 18 minutes total.
- 05
Add the saffron. Stir in the saffron stock at the halfway point so the color goes all the way through.
- 06
Mantecare. Off the heat, beat in the remaining cold butter and the Parmigiano until the risotto flows like lava on the plate.
Larry’s rule: Risotto should spread slowly when you tap the plate. If it stands up in a mound, it's overcooked.