Risotto Milanese with Saffron Threads
This risotto Milanese is made with saffronthreads bloomed in hot chicken broth, arborio rice, dry white wine, butter, andParmigiano Reggiano for a creamy, golden saffron risotto ready in 35 minutes. Aclassic northern Italian recipe from Lombardy. Bloom the saffron in warm brothfirst and finish off the heat for the best texture and color.
Equipment
- Medium saucepan
- Large skillet or wide pot
- wooden spoon
- ladle
Ingredients
- 4 cups chicken broth
- 1 pinch saffron threads
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 1 small shallot finely minced
- 1 cup arborio rice
- ½ cup dry white wine
- ¾ cup grated Parmigiano Reggiano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In a medium saucepan, warm the chicken broth over low heat. Add the saffron threads and let them bloom for 5 to 10 minutes. Keep the broth at a gentle simmer.4 cups chicken broth, 1 pinch saffron threads
- In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat.1 tablespoon olive oil, 2 tablespoons unsalted butter
- Add the shallot and cook until soft and fragrant, about 2 minutes.1 small shallot
- Stir in the arborio rice and toast for 1 minute.1 cup arborio rice
- Pour in the white wine and stir until mostly absorbed.½ cup dry white wine
- Ladle in the warm saffron broth, one scoop at a time, stirring often and letting each addition absorb before adding the next.
- Continue until the rice is creamy and tender with a slight bite, about 18 to 20 minutes.
- Remove from the heat and stir in the remaining 1 tablespoon butter and the Parmigiano Reggiano.¾ cup grated Parmigiano Reggiano, 1 teaspoon kosher salt, ½ teaspoon black pepper
Notes
Bloom the saffron threads in hot broth. Add them to the warm broth at least 5-10 minutes before you start cooking. This draws out the maximum color and flavor from the threads and is what gives risotto Milanese its signature golden hue.
Keep the broth hot the entire time. Cold broth shocks the rice and disrupts the starch release. Keep it at a gentle simmer in a separate pan throughout the whole cooking process.
Add the butter and Parmigiano off the heat. Pull the pan off the burner before stirring in the finishing ingredients. This keeps the texture smooth and glossy rather than broken and oily.
Stir frequently, not constantly. Regular stirring encourages the rice to release its starch but you do not need to stand over it every second. What matters is that you are present and adding stock gradually.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of warm broth, stirring to loosen. Risotto thickens as it sits but comes right back with a little liquid and gentle heat.
Nutrition Facts
Calories: 373kcalCarbohydrates: 42gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 33mgSodium: 1757mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 328IUVitamin C: 0.01mgCalcium: 239mgIron: 3mg
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