Traditional Risotto Milanese
A classic risotto Milanese made with saffron-infused chicken broth, arborio rice, butter, and Parmigiano Reggiano. Creamy, golden, and timeless.
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.
- In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat.
- Add the shallot and cook until soft and fragrant, about 2 minutes.
- Stir in the arborio rice and toast for 1 minute.
- Pour in the white wine and stir until mostly absorbed.
- 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.
Notes
- Keep the broth hot: Adding warm, saffron-infused broth helps the rice cook evenly and keeps the risotto creamy.
- Stir often, not constantly: Regular stirring encourages creaminess without breaking down the grains.
- Finish off the heat: Stir in the butter and Parmigiano after removing the pan from the heat for the best texture.
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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