Risotto alla Milanese
A classic Italian risotto known for its rich, creamy texture and golden hue from saffron. It is made with Arborio rice, white wine, and Parmesan cheese, perfect for a comforting meal for two.
Prepare broth and saffron
Heat 4 cups vegetable broth in a saucepan until it is hot and gently simmering (cooking gently just below boiling, with small bubbles). Keep it warm over low heat. In a small bowl, add 1 pinch saffron threads to about 2 tablespoons of the hot broth and let it soak for a few minutes to release its color and flavor.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Keeping the broth hot ensures the risotto cooks evenly without cooling the pot down.
Cook aromatics and toast rice
In a separate large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the finely chopped 1/2 small onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent (you can see through it). Add the 1 clove minced garlic and cook for 1 minute until it smells pleasant (fragrant). Add 1 cup Arborio rice and stir constantly for 2 minutes until the edges of the rice grains become translucent.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Toasting the rice helps it keep its shape and absorb liquid better.
Add wine and cook
Pour 1/4 cup dry white wine into the pot with the rice. Stir constantly until all the wine has been absorbed by the rice. The strong alcohol smell will cook off.
💡 Pro Tips:
- •Stirring constantly ensures even absorption and prevents sticking.
- •The alcohol evaporates, leaving behind a subtle flavor.
Add broth and simmer
Begin adding the hot vegetable broth to the rice, 1 ladleful (about 1/2 cup) at a time. Stir constantly, waiting until almost all the liquid is absorbed before adding the next ladleful. After you have added about half of the broth, stir in the saffron-infused broth mixture. Continue adding broth, 1 ladleful at a time, stirring constantly, for 20-25 minutes. The risotto is done when the rice is creamy but still firm to the bite (al dente).
💡 Pro Tips:
- •Constant stirring creates the creamy texture of risotto.
- •Al dente means cooked so that it is still firm when bitten.
Finish and serve
Remove the pot from the heat. Stir in 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Stir vigorously for about 1 minute to make the risotto extra creamy (this is called 'mantecare'). Taste and adjust salt or pepper if needed. Serve immediately in warm bowls, garnished with 1 tablespoon chopped fresh parsley.
💡 Pro Tips:
- •Mantecare means vigorously stirring in butter and cheese at the end for creaminess.
- •Risotto is best served immediately as it continues to cook and thicken.
- Medium saucepan (for broth)
- Small bowl (for saffron)
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon or sturdy spatula
- Ladle
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡The key to good risotto is patience and constant stirring. Do not walk away from the pot!
- 💡Use good quality Arborio rice for the best creamy texture; other rice types will not yield the same result.
- 💡For a richer flavor, you can add 1 tablespoon of finely grated Parmesan cheese when serving.
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