Risotto alla Milanese

Creamy Carnaroli rice infused with precious saffron threads, slowly stirred with warm broth and finished with butter and Parmigiano. A golden, luxurious dish from the heart of Milano.

RECIPE

Risotto alla Milanese

Creamy Carnaroli rice infused with precious saffron threads, slowly stirred with warm broth and finished with butter and Parmigiano. A golden, luxurious dish from the heart of Milano.

Prep10 mins

Cook25 mins

Total35 mins

Servings4

Dinner

Italian

Lombardia

Vegetarian

Ingredients

• 320g Carnaroli rice
• 1 litre warm chicken or vegetable broth
• 1 small onion, finely diced
• 150ml dry white wine
• 0.5g saffron threads, steeped in 2 tablespoons warm broth
• 50g butter
• 2 tablespoons extra virgin olive oil
• 80g Parmigiano-Reggiano, grated
• Salt to taste

Preparation

1

Heat olive oil and half the butter in a heavy-bottomed pan. Sauté onion until translucent.

2

Add rice and toast for 2 minutes, stirring to coat each grain.

3

Pour in wine and stir until absorbed.

4

Add warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.

5

Halfway through cooking, add the saffron with its soaking liquid.

6

After about 18 minutes, remove from heat. Stir in remaining butter and Parmigiano (the mantecatura). Cover and rest 2 minutes.

7

Serve immediately — the risotto should flow like lava on the plate (all'onda).

Servings and Nutrition

Number of Servings in Risotto alla Milanese

4

Nutrition for 1 serving (1 plate)

520

Calories (kcal)

14

Protein (g)

68

Carbs (g)

20

Fat (g)

Protein 14.0g

11%

Carbs 68.0g

54%

Fat 20.0g

35%