Risotto alla Milanese

Risotto alla Milanese is a classic dish of the Lombard tradition, loved for its golden color and rich taste. Here’s the recipe:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1 liter of meat broth
• 1 sachet of saffron
• 1 small white onion
• 50 g of butter
• 1/2 glass of dry white wine
• 50 g of grated Parmesan cheese
• Salt, to taste
• Pepper, to taste (optional)

Preparation

1. Prepare the meat broth and keep it warm on a burner.
2. Finely chop the onion and fry it in half the butter in a large pot until it becomes translucent.
3. Add the rice and toast it over high heat until the grains become slightly transparent, being sure to stir constantly.
4. Deglaze with the white wine and let it evaporate on high heat.
5. Lower the heat and begin to add the broth a ladle at a time, waiting for the liquid to be absorbed before adding the next, continuing to stir.
6. Halfway through cooking, dissolve the sachet of saffron in a ladle of hot broth and add it to the risotto, stirring to distribute the color evenly.
7. Continue cooking, adding broth and stirring, until the rice is al dente, but creamy (about 18 minutes).
8. Remove the risotto from the heat and cream with the remaining butter and grated Parmesan, stirring vigorously.
9. Let the risotto rest covered for a couple of minutes before serving, then season with salt and pepper if desired.

Curiosity

Risotto alla Milanese has a long history and it is said that its characteristic yellow color, due to saffron, was first introduced during the construction of Milan Cathedral by a glassmaking apprentice who used saffron to color the glass and decided to use it also in the risotto during a wedding banquet.

Enjoy this rich and creamy dish, perhaps accompanied by a good glass of Lombard white wine!