Risotto Alla Milanese

Indulge in the rich, golden elegance of Risotto alla Milanese, a classic Italian dish that showcases the luxurious aroma and vibrant color of saffron. This creamy risotto is made with Arborio rice simmered to perfection in warm chicken stock, infused with saffron for its signature golden hue and delicate flavor. A touch of dry white wine adds depth, while the final "mantecatura" step—stirring in butter and Parmigiano-Reggiano—creates an irresistibly velvety texture. Perfectly seasoned with salt and black pepper, this comforting dish is as visually stunning as it is delicious. Serve it as an elegant main or a sophisticated side dish to impress at any dinner occasion.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 320 grams Arborio rice
• 60 grams Unsalted butter
• 1 medium, finely chopped Yellow onion
• 120 milliliters Dry white wine
• 1 liter Chicken stock
• 0.5 teaspoons Saffron threads
• 80 grams, grated Parmigiano-Reggiano cheese
• 0 to taste Salt
• 0 to taste Ground black pepper
• 1 tablespoon Olive oil

Directions

Step 1

In a small saucepan, heat the chicken stock over low heat and keep it warm throughout the cooking process.

Step 2

In another small bowl, soak the saffron threads in 2 tablespoons of warm chicken stock. Set aside to infuse its color and aroma.

Step 3

In a large, heavy-bottomed pan, melt 30 grams of butter with the olive oil over medium heat.

Step 4

Add the finely chopped onion to the pan and sauté gently until it becomes translucent, about 5 minutes.

Step 5

Increase the heat to medium-high and add the Arborio rice to the pan. Stir constantly for 2–3 minutes until the rice is lightly toasted and coated in the butter and oil.

Step 6

Pour in the white wine and stir continuously until it has been fully absorbed by the rice, about 2 minutes.

Step 7

Reduce the heat to medium and begin adding the warm chicken stock one ladleful at a time. Stir constantly to allow the rice to release its starch and develop a creamy consistency. Wait until each addition of stock is absorbed before adding the next.

Step 8

After about 15 minutes of cooking, stir in the saffron-infused stock for its distinctive flavor and golden hue. Continue cooking and adding stock until the rice is al dente (tender but with a slight bite). This typically takes 20–25 minutes in total.

Step 9

Season the risotto with salt and black pepper to taste.

Step 10

Remove the pan from the heat and stir in the remaining 30 grams of butter and grated Parmigiano-Reggiano cheese. This step, known as 'mantecatura,' enriches the risotto, giving it a velvety finish.

Step 11

Cover the pan and let the risotto rest for 1–2 minutes before serving.

Step 12

Portion the risotto onto plates and serve immediately. Optionally, garnish with extra grated cheese or a few saffron threads.

Nutrition Facts

Serving size	1712.7 grams (1712.7g)

Amount per serving	% Daily Value*
Calories	1722

Total Fat 100.20g	128%
Saturated Fat 45.70g	229%
Polyunsaturated Fat 1.30g
Cholesterol 263mg	88%
Sodium 3253mg	141%
Total Carbohydrate 111.50g	41%
Dietary Fiber 3.80g	14%
Total Sugars 9.70g
Protein 76.70g	153%

Vitamin D 19IU	96%
Calcium 1093mg	84%
Iron 7mg	37%
Potassium 476mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 18.5%

Carbs: 27.0%