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Risotto alla Milanese

Name: Risotto alla Milanese
Total time: 35 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 1.5 cups Rice; A pinch Saffron; 1/2 Onion; 50ml White wine; 600ml Chicken bouillon; 2 tbsp Butter; 3 tbsp Parmesan cheese

Rice Dish

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

Golden with saffron — Milan's traditional risotto.

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📖 The Story Behind This Dish

A signature dish of Milan, distinguished by its vivid golden color from saffron. The authentic version is cooked in a rich stock made from beef bone marrow (a byproduct of ossobuco). The method of toasting the unwashed rice and adding stock gradually takes time and effort, but rewards with a creamy, deeply flavorful result. It's the classic accompaniment to ossobuco.

🌆 Where it's eaten: At the stove in a Milanese home, a patient dish: ladling in stock again and again while stirring constantly until the rice reaches the perfect bite.

🥕 Ingredients (serves 2)

Rice 1.5 cups
Saffron A pinch
Onion 1/2
White wine 50ml
Chicken bouillon 600ml
Butter 2 tbsp
Parmesan cheese 3 tbsp

👩‍🍳 Instructions

Soak the saffron in a little lukewarm water. Mince the onion.
Heat half the butter in a pot and sauté the onion until translucent.
Add the rice unrinsed and toast until translucent. Add the white wine and cook off the alcohol.
Gradually add warmed stock, stirring constantly as the rice cooks.
When about half the stock has been added, stir in the saffron liquid for color.
Once the rice is tender to the core, finish with the remaining butter and Parmesan.

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