"Savor the golden elegance of saffron-scented Risotto Milanese—a dish that’s both effortlessly simple and decadently luxurious."
Risotto Milanese – Saffron Risotto
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Recipe Description
This game-changing method ensures the creamiest, silkiest, and most irresistibly delicious risotto you have ever tasted.
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 tablespoon unsalted butter
- 1/2 cup shallots
- 2 cups Arborio rice
- 1/2 teaspoon saffron threads
- 8 cups chicken stock
- 1/21 cup Parmigiano Reggiano
- 1 tablespoons unsalted butter
- 1/2 cup dry white wine
- salt
Method
Step 1
Heat the chicken stock in a medium saucepan and keep warm over low heat. Transfer 1 cup of the hot broth to a bowl, stir in the saffron and set aside.
Step 2
Melt three tablespoons of butter over medium heat in a risotto pan or a wide-mouth pan. When the butter starts to foam, add the shallots and cook, stirring, until translucent and soft. 4 to 5 minutes. Add the rice and stir until it is well coated with the butter and onions.
Step 3
Stir in the wine. When the wine is almost evaporated, add 1 cup of the hot broth. Cook and stir until most of the stock has been absorbed. Continue cooking and stirring the rice this way, adding 1 cup of stock at a time for about 15 minutes.
Step 4
Stir the saffron stock and add it to the rice. Continue cooking and stirring until most of the stock has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes.
Step 5
Swirl in the remaining tablespoon of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice is creamy and moist.
Step 6
Taste and adjust the seasoning, and serve with the remaining Parmigiano on the side.