Traditional Risotto alla Milanese Recipe

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Risotto alla Milanese is a classic Italian dish from Milan, known for its luxurious creamy texture and golden hue from saffron. This dish is often served as a side to Osso Buco but is also delicious on its own.

• 2 cups (400 grams) Arborio rice (or Carnaroli rice)
• 1 small onion, finely chopped
• 1/4 cup (60 grams) unsalted butter
• 1/2 cup (120 ml) dry white wine
• 4 cups (1 liter) beef or chicken broth (kept warm)
• 1/2 teaspoon saffron threads
• 1/2 cup (50 grams) grated Parmesan cheese
• 1 tablespoon olive oil
• Salt to taste

1. Prepare the Saffron:
   
   • Place the saffron threads in a small bowl with 1/4 cup of hot broth. Let it steep for about 10-15 minutes to release its color and flavor.

1. Heat the Broth:
   
   • Heat the broth in a separate saucepan and keep it warm over low heat.

1. Cook the Onion:
   
   • In a large, heavy-bottomed skillet or saucepan, heat the olive oil and half of the butter (1/8 cup) over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes.

1. Toast the Rice:
   
   • Add the Arborio rice to the pan with the onions and cook for 2-3 minutes, stirring constantly. The rice should be well-coated with the butter and oil and should start to toast slightly, but not brown.

1. Deglaze with Wine:
   
   • Pour in the white wine and stir until it has mostly evaporated. This step adds a depth of flavor to the risotto.

1. Add the Broth Gradually:
   
   • Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle of broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (tender but with a slight bite). You may not need all of the broth.

1. Add the Saffron:
   
   • After about 10 minutes of cooking the rice, stir in the saffron-infused broth. This will give the risotto its characteristic golden color and fragrant flavor. Continue adding broth as needed.

1. Finish the Risotto:
   
   • Once the rice is cooked to your liking, remove the pan from the heat. Stir in the remaining butter and the grated Parmesan cheese. Adjust the seasoning with salt if necessary. Stir well to combine everything into a creamy consistency.

1. Rest and Serve:
   
   • Let the risotto rest for a couple of minutes before serving to allow the flavours to meld together. Serve immediately, garnishing with extra Parmesan cheese if desired.

Enjoy your authentic! Risotto alla Milanese!