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Creamy Risotto alla Milanese Recipe Easy Saffron Parmesan Dish

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A creamy and aromatic risotto infused with saffron and Parmesan cheese, delivering a velvety texture and rich flavor in about 40 minutes.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 3 tablespoons (45g) unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup (120ml) dry white wine (e.g., Pinot Grigio)
  • 5 cups (1.2 liters) chicken or vegetable broth, kept warm
  • A generous pinch (15-20 threads) saffron threads
  • 1 cup (100g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Place the saffron threads in a small bowl and cover with about 2 tablespoons (30ml) of warm broth. Let steep for at least 10 minutes.
  2. Keep the chicken or vegetable broth simmering gently on low heat in a separate pot.
  3. In a heavy-bottomed pan, heat 1 tablespoon of butter and the olive oil over medium heat. Add the chopped onion and sauté for about 4 minutes until translucent.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the Arborio rice to the pan and stir to coat every grain with the butter and oil. Toast the rice for about 2 minutes until edges become translucent.
  6. Pour in the white wine and stir constantly until the liquid is almost completely absorbed.
  7. Add the saffron-infused broth to the pan, stirring to distribute the golden color evenly.
  8. Begin adding the warm broth one ladleful (about ½ cup / 120ml) at a time, stirring gently but continuously. Wait until each addition is mostly absorbed before adding the next. Cook for about 18-20 minutes.
  9. Taste the rice after about 18 minutes; it should be tender but still have a slight bite (al dente). Add more broth and cook a few minutes longer if needed.
  10. Turn off the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese.
  11. Season with salt and freshly ground black pepper to taste.
  12. Let the risotto sit covered for a minute or two before serving to allow flavors to meld and texture to settle.

Notes

Use warm broth to ensure even cooking and creamy texture. Stir constantly to release rice starch and prevent sticking. Freshly grate Parmesan for best melting and flavor. Let risotto rest briefly before serving. For dairy-free, substitute butter with olive oil and Parmesan with nutritional yeast.

Nutrition

Keywords: Risotto alla Milanese, saffron risotto, creamy risotto, Parmesan risotto, Italian rice dish, easy risotto recipe

Find it online: https://cooksybite.com/creamy-risotto-alla-milanese-recipe-easy-saffron-parmesan-dish/