Linked to the construction of the Milan Duomo in the 16th century, legend has it that a glassmaker's apprentice used saffron (used to dye stained glass) to color rice at a wedding, thus giving rise to this dish.
Italian
Risotto alla Milanese
Creamy risotto alla milanese with saffron, authentic Italian recipe step by step.
- Italy
- Main course
- medium
- lactosa
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 11 g
- Carbohydrates 58 g
- Fat 18 g
Story behind the dish
Preparation
Risotto alla Milanese is a preparation from Italy with medium difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 320 g of Carnaroli rice.
- Have ready: 1 l of meat broth.
- Have ready: 1 finely chopped onion.
- Have ready: 100 ml of white wine.
- Have ready: 1 g of saffron threads.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the onion in butter and oil over low heat until...
Sauté the onion in butter and oil over low heat until transparent. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the rice and toast it for 2 minutes, stirring (toasting).
Add the rice and toast it for 2 minutes, stirring (toasting). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the white wine and let the alcohol evaporate.
Pour in the white wine and let the alcohol evaporate. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the hot broth little by little.
Add the hot broth little by little, ladle by ladle, stirring constantly. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Halfway through cooking, add the saffron dissolved in a little broth…
Halfway through cooking, add the saffron dissolved in a little hot broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Out of the fire
Off the heat, add cold butter and parmesan, stir vigorously (mantecatura) until creamy. Respect the instructions to stir or not: in rice and stews it marks the final texture. Watch the exact point indicated; An extra minute can alter the result. Respect the instructions to stir or not: in rice and stews it marks the final texture. Watch the exact point indicated; An extra minute can alter the result.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
Chef's tips
- The broth must always be hot so as not to interrupt the cooking of the rice.
- The final buttering with cold butter is the key to creaminess.
Variations
- Risotto allo zafferano with bone marrow (classic Milanese recipe with ossobuco)
- Lemon risotto
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