Saffron Risotto alla Milanese

Risotto alla Milanese is a traditional dish from Lombard cuisine, known for its delicate flavor and its characteristic golden color given by saffron. Here is the recipe.

Ingredients

• 320 g of Carnaroli or Arborio rice (ideal for risotto)
• 1 liter of hot meat or vegetable broth
• 0.1 g of saffron stigmas (or a sachet of saffron powder)
• 1 small white onion, finely chopped
• 50 g of butter (30 g for sautéing and 20 g for the final creaming)
• 1/2 glass of dry white wine
• 40 g of grated Parmesan cheese (optional)
• Extra virgin olive oil (if you prefer not to use butter alone)
• Salt, to taste

Preparation

1. In a saucepan, melt about 30 g of butter (or use a mix of butter and a drizzle of oil) and sauté the chopped onion until it becomes transparent and soft, without browning it.
2. Add the rice and toast it for a couple of minutes over medium heat, stirring to flavor it and toast evenly.
3. Pour in the white wine and let it evaporate over high heat.
4. Gradually add the hot broth, continuing to stir. Wait for the broth to be absorbed before adding the next ladleful.
5. Halfway through cooking (about 8-10 minutes after starting to add the broth), dissolve the saffron in a ladle of broth and add it to the rice, stirring to distribute the color evenly.
6. Continue cooking by adding broth and stirring. The risotto should be ready in about 16-18 minutes from the first addition of broth.
7. When the rice is al dente and the risotto has reached a creamy consistency, remove from heat and cream with the remaining butter and Parmesan, adjusting for salt if necessary.
8. Let the risotto rest covered for a minute before serving.

Curiosity

Risotto alla Milanese was born in the 16th century, seemingly for a touch of color during a wedding, since saffron was used as a dye in painting. The unexpected combination of saffron and rice soon became a classic, celebrating the rice agriculture of the Po Valley and the creativity of Lombard cooks.