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Picture yourself in Milan, the sun gently warming the cobblestone streets, with a bowl of risotto alla milanese before you — golden like treasure, creamy and smooth. Enhanced with saffron and parmesan, every bite tells the story of a centuries-old culinary tradition and invites you to savor the Italian Dolce Vita.
“Milanese Risotto is more than just a recipe for us. It’s the aroma of my childhood, passed down by my grandmother, that makes every Christmas magical.
Served alongside tender Osso Buco, we feast, laugh, and sometimes… playfully fight over the last spoonful!”
— Casa Bandera, from our Famiglia to yours
Risotto alla Milanese, the Gold of Italy on Your Plate
Discover how to create a risotto that is perfectly silky and refined. Thanks to the delicate infusion of saffron threads and the creaminess of parmesan, each mouthful transports you straight into the heart of Milanese trattorias. Follow our step-by-step guide and master the art of risotto just like your Nonna would.
Also read: How to Prepare a Real Italian Meal
The Origin of This Traditional Italian Recipe
Risotto alla milanese, the symbol of Milan, owes its golden hue and unique taste to saffron. Legend says that in 1574, a glassmaker’s apprentice accidentally added this spice to rice during a banquet, giving birth to this iconic dish. Rice, introduced to Italy by the Arabs and cultivated in Lombardy as early as the 16th century, became essential thanks to its starch, perfect for creating a creamy texture.
Saffron, precious and brought from the East, symbolized refinement and festivity. The traditional recipe combines carnaroli or arborio rice, meat broth, beef marrow, butter, white wine, and parmesan. This marriage of simple yet noble ingredients creates a dish that is delicate, velvety, and full of depth.
Often served with osso buco, it stands as a pillar of Lombard cuisine. Whether in trattorias or fine dining restaurants, it embodies Milanese elegance and tradition. Even today, risotto alla milanese captivates with its finesse, its fascinating history, and the warmth of the Italian family table.
Also read: My Top 5 Italian Risotto Recipes
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Information |
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Difficulty 3/5 Cost medium Preparation time 15 min Cooking time 20 min Gluten |
Portions 4 Calories 450 kcal Utensils saucepans, ladle, grater, spatula, kitchen knife Seasons all year round |
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Ingredients |
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Arborio rice 300 g Chicken stock cube 1 cube Water 1 L Dry white wine 100 mL Saffron threads 1 pinch Grated Parmesan cheese 50 g Onion 1 Butter 40 g Black pepper Salt |
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1 In a saucepan, heat 1 L of water and crumble in the chicken stock cube. Add the saffron threads and let infuse for 10 minutes, stirring to fully dissolve the stock cube.
2 Finely chop the onion using a kitchen knife.
3 In a saucepan, melt the butter, then sauté the onion over high heat until it becomes translucent.
4 Add the rice and toast it for 1 to 2 minutes, stirring constantly. Deglaze with the white wine and let it evaporate.
5 Add the hot stock one ladle at a time, stirring continuously until absorbed.
6 When the rice is tender and creamy (about 18 to 20 minutes), remove from heat, add the Parmesan, and season with salt if needed. Gently stir.
7 Adjust the seasoning with freshly ground black pepper. Serve hot with extra grated Parmesan and a few saffron threads for garnish.
Also read: 12 Must-Have Utensils for Italian Cooking - Chef’s Essentials!
Recommended wine pairing
A dry, fruity white wine, such as Gavi or Chardonnay, will enhance the aromas of saffron and Parmesan.
Also read: 5 Classic Italian Desserts from Nonna You Must Try
Buon Appetito !
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