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Dive into the elegance and refinement of Italian cuisine with this Risotto alla Milanese, an iconic dish from Lombardy. Enhanced by saffron and Parmesan, this golden and creamy dish is a true invitation to a sensory delight.
Risotto alla Milanese, the gold of Italy on your plate
Discover how to prepare a risotto with a velvety texture and refined taste. Thanks to the infusion of saffron stigmas and the creaminess of Parmesan, every bite transports you straight to Milan. Follow our recipe and master the art of perfect risotto.
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Origin of this Italian recipe?
Risotto alla Milanese, the emblem of Milan, owes its golden color and unique flavor to saffron. A legend tells that in 1574, a glassblowing apprentice added this spice to the rice during a banquet, giving birth to this iconic dish. Rice, introduced to Italy by the Arabs and cultivated in Lombardy since the 16th century, became a staple thanks to its starch content, perfect for a creamy risotto. Saffron, a precious spice from the East, was then a symbol of refinement and celebration. The traditional recipe combines Carnaroli or Arborio rice, meat broth, bone marrow, butter, white wine, and Parmesan. This blend of simple yet noble ingredients creates a dish with a velvety texture and deep flavors. Often served with osso buco, it has become a cornerstone of Lombard cuisine. Served in trattorias and gourmet restaurants alike, it embodies the elegance and tradition of Milan. Even today, Risotto alla Milanese captivates with its delicacy and fascinating history.
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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.
Recommended wine pairing
A dry, fruity white wine, such as Gavi or Chardonnay, will enhance the aromas of saffron and Parmesan.
