Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 cups Arborio rice; 4 cups chicken or vegetable broth, kept warm; 1 small onion, finely chopped; 1/2 cup dry white wine; 1/4 teaspoon saffron threads; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil

PREP TIME
10M

COOK TIME
40M

Makes 4
1.5 cups Arborio rice
4 cups chicken or vegetable broth, kept warm
1 small onion, finely chopped
1/2 cup dry white wine
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons olive oil

In a small bowl, soak the saffron threads in 1/4 cup of the warm broth for about 10 minutes.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the Arborio rice to the saucepan and stir to coat the grains with oil. Cook for about 2 minutes until the edges of the rice become translucent.
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle.
After about 15 minutes of cooking and when the rice is about halfway done, add the saffron-infused broth. Continue to cook and stir, adding more broth as needed, until the rice is creamy and al dente, about 18-20 minutes total.
Remove the saucepan from heat. Stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.
Let the risotto rest for a few minutes before serving to allow the flavors to meld. Serve hot, garnished with additional Parmesan if desired.

350 cal

Calories

10 g

Fat

55 g

Carbs

8 g

Protein

Risotto alla Milanese: A Creamy Delight from Milan

History

Risotto alla Milanese, a beloved dish from the heart of Milan, Italy, has a rich history that dates back to the Renaissance period. Legend has it that the golden hue of this risotto was first introduced by a young apprentice named Zafferano, who added saffron to the dish during a wedding feast in the 16th century. Initially met with skepticism, the saffron-infused risotto soon became a staple in Milanese cuisine, celebrated for its unique flavor and vibrant color. Today, Risotto alla Milanese remains a testament to the culinary innovation of Milan, cherished by food enthusiasts around the world.

Taste Profile

The taste profile of Risotto alla Milanese is a harmonious blend of creamy and savory notes, with a subtle yet distinct earthiness from the saffron. The Arborio rice, a key ingredient, lends a rich, creamy texture to the dish, while the slow cooking process allows the flavors to meld perfectly. The saffron not only imparts a golden color but also adds a delicate, floral aroma that elevates the overall taste. Parmesan cheese adds a nutty, salty finish, making Risotto alla Milanese a luxurious and comforting meal perfect for special occasions.

Cultural Significance

In the realm of Italian cuisine, Risotto alla Milanese holds a special place as a symbol of Milan’s culinary heritage. This dish is often served at festive occasions and family gatherings, embodying the warmth and conviviality of Italian culture. It is a staple in Milanese restaurants and is frequently featured in traditional Italian cookbooks, highlighting its significance within the broader context of Italian gastronomy. Risotto alla Milanese not only represents the culinary prowess of Milan but also serves as a bridge to the city’s rich history and cultural traditions, making it a must-try for anyone exploring Italian cuisine.