Creamy Risotto alla Milanese Recipe

A classic Italian comfort food, risotto is creamy and flavorful, satisfying the palate and soul. In winter, risotto alla Milanese is warm and rich, making it cosy. 

Ingredient

– 6 cups chicken stock, homemade chicken both, or vegetable stock – 2 tablespoons extra-virgin olive oil – 1 small onion, finely chopped – Kosher salt – Freshly ground black pepper – 1 ½ cups arborio rice (10 ounces) – ½ teaspoon to 1 teaspoon saffron threads (quantity based on preference) – ½ cup dry white wine – 1 cup freshly grated Parmigiano-Reggiano cheese, more for topping – 1 tablespoon unsalted butter

Direction

Stir white wine and saffron threads in a small bowl and set aside. The dish is yellow and has a subtle saffron flavour. Heat chicken stock: Low-heat chicken stock in a medium saucepan. Keep it warm while cooking.

Step 1

White Line

Sauté the Onion: Heat olive oil on medium in a large, heavy-bottomed pot. Stir occasionally as you sauté the finely chopped onion for 5 minutes until translucent. Toast the Rice: Add arborio rice to the sautéed onions mixture. 

Step 2

White Line

Stir as the rice toasts, 2-3 minutes. Deglaze with wine: Stir the dry white saffron mixture until the rice absorbs most of it. Stock up: Pour hot stock into the rice one ladle at a time. Stir often with a wooden spoon and let the liquid absorb before adding more. 

Step 3

White Line

Stir circularly to the pan bottom. Continue Cooking: Keep adding stock and stirring for 18–20 minutes until the rice is creamy and al dente. Season with salt and black pepper as needed.

Step 4

White Line

Add the grated Parmigiano-Reggiano cheese and unsalted butter to finish. Take the pot off the heat and stir in the cheese and butter.

Step 5

White Line

Mix until cheese and butter are fully incorporated and risotto is creamy. Serve Hot: Risotto tastes best when served hot and creamy. Add more Parmesan if desired.

Step 6

White Line

also see

also see

Best Gnocchi Alla Sorrentina Recipe