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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.
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.
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Discover our best recipes and leave your guests speechlessThe 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 discover: My Top 5 Italian Risotto Recipes (Passed Down by My Nonna)
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Difficulty 3/5 Cost medium Preparation time 15 min Cooking time 20 min Gluten |
Portions 4 Calories 450 kcal Utensils saucepan, frying pan, ladle, grater, spatula Seasons all year round |
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Arborio rice 300 g Chicken broth 1 L White dry wine 100 mL Saffron stigmas 1 pinch Parmesan cheese (grated) 50 g Butter 40 g Black pepper |
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1 Heat some broth and add the saffron stigmas. Let it infuse for 10 minutes.
2 In a saucepan, sauté the finely chopped onion in olive oil until it becomes translucent.
3 Add the rice and stir for 1-2 minutes until it becomes translucent. Deglaze with white wine and let it evaporate.
4 Gradually add the hot broth, one ladle at a time, stirring continuously until absorbed. Midway through cooking, incorporate the saffron infusion.
5 When the rice is tender and creamy (around 18-20 minutes), remove from heat and add the butter and Parmesan. Stir gently.
6 Adjust the seasoning with salt and freshly ground black pepper. Serve hot with some Parmesan shavings.
Read also: 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.
Discover also: 5 Classic Italian Desserts from Nonna You Must Try – Exclusive Previews from My Cookbook
Buon Appetito !
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