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A classic Italian dish from Milan, this Risotto alla Milanese is defined by its vibrant yellow hue and delicate aroma from precious saffron threads. Arborio rice is slowly cooked in a savory broth to achieve an exceptionally creamy texture, then finished with rich butter and salty Parmigiano-Reggiano for a truly luxurious and comforting meal.
Infuse the Broth: In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Once simmering, reduce the heat to low to keep it warm. Add the saffron threads to the warm broth and let them steep to release their color and flavor while you prepare the other ingredients.
Sauté Aromatics (Soffritto): In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for about 2 minutes to coat each grain with fat. The edges of the grains will become translucent while the center remains opaque. This toasting step is crucial for the texture of the risotto.
Deglaze with Wine: Pour in the white wine. Stir continuously, scraping up any browned bits from the bottom of the pot, until the wine has been completely absorbed by the rice and the smell of alcohol has cooked off, about 2-3 minutes.
Cook the Risotto: Begin adding the warm saffron broth, one ladleful (about 3/4 cup) at a time. Stir the risotto frequently, but not constantly, until the liquid is almost fully absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente (tender with a slight bite). This will take about 18-20 minutes. You may not need all of the broth.
Finish with Creaminess (Mantecatura): Remove the pot from the heat. Add the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano cheese. Stir vigorously for about 1 minute until the butter and cheese are fully melted and incorporated, creating a creamy, velvety sauce. Season to taste with salt and black pepper.
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A classic Italian dish from Milan, this Risotto alla Milanese is defined by its vibrant yellow hue and delicate aroma from precious saffron threads. Arborio rice is slowly cooked in a savory broth to achieve an exceptionally creamy texture, then finished with rich butter and salty Parmigiano-Reggiano for a truly luxurious and comforting meal.
This italian recipe takes 40 minutes to prepare and yields 4 servings. At 566.39 calories per serving with 14.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Rest and Serve: Let the risotto rest for 1-2 minutes off the heat. This allows it to settle into the perfect consistency. It should be fluid enough to spread gently on a plate, not form a stiff mound. Serve immediately, garnished with fresh parsley if desired.
For the most traditional version, use beef broth instead of chicken broth and sauté 1 tablespoon of beef bone marrow with the onion.
Omit the saffron. Sauté 8 oz of mixed mushrooms (like cremini and shiitake) separately and stir them into the risotto along with the cheese at the end.
Stir in 1 cup of blanched spring vegetables like peas, chopped asparagus, and fava beans during the last 5 minutes of cooking for a fresh, vibrant dish.
Use fish or vegetable broth. Add shrimp, scallops, or calamari during the last 5-7 minutes of cooking so they don't overcook.
Saffron is rich in powerful antioxidants like crocin, crocetin, and safranal, which help protect your cells against oxidative stress and free radicals.
The Arborio rice provides complex carbohydrates, which are the body's primary source of energy, releasing it slowly to keep you fueled.
Parmigiano-Reggiano cheese is a good source of calcium and phosphorus, essential minerals for building and maintaining strong bones and teeth.
Saffron Risotto is a rich and indulgent dish, high in carbohydrates and fats from the rice, butter, and cheese. It's best enjoyed in moderation as part of a balanced diet. While saffron itself has health benefits, the overall dish is more of a comfort food than a health food.
A typical serving of this Saffron Risotto contains approximately 580-650 calories, depending on the exact amounts of butter, oil, and cheese used.
High-starch, short-grain Italian rice varieties are essential. Arborio is the most common and widely available. Carnaroli is considered the 'king' of risotto rice by many chefs for its superior texture and resistance to overcooking. Vialone Nano is another excellent choice.
Yes. The wine adds a traditional layer of acidity and depth, but you can substitute it. Simply use an extra 1/2 cup of warm broth with a teaspoon of white wine vinegar or lemon juice mixed in to replicate the acidity.
The creaminess comes from the starch released by the rice grains. The key is to use proper risotto rice, toast it first, add warm broth gradually, and stir frequently. The final step, 'mantecatura', where you vigorously stir in cold butter and cheese off the heat, is crucial for the final creamy emulsion.