Keep broth hot
Cold broth stops the cooking process. Keep it hot in a small saucepan.
Italian Recipe
Milanese Risotto
This risotto alla Milanese recipe uses carnaroli or arborio, white wine, hot broth, saffron, butter and parmesan. The broth is gradually added to the mixture to allow starch to escape and the risotto to become naturally creamy.
Total time
40 min
Calories
590 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Milanese risotto with saffron and parmesan
Risotto is not cooked like regular rice. It is sweated, doused with wine and then stirred in portions with hot broth. Saffron gives colour and fragrance, butter and Parmesan are stirred at the end away from the heat.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
One-Pot Recipes
Recipe
Milanese Risotto
Milanese risotto is mixed with risotto rice, saffron, broth, butter and Parmesan. The rice should be soft but still have a light bite in the core.
Ingredients
4 servings
Method
-
1
Sweat rice
Sauté the shallot in olive oil and a little butter until translucent. Add the rice and stir for 1 to 2 minutes until the grains are slightly shiny.
-
2
Deglaze
Deglaze with white wine and stir until the wine is almost evaporated. Dissolve saffron in a little hot stock.
-
3
Stir in the stock
Add hot stock ladle by ladle. Always add water only when the rice has almost absorbed the liquid.
-
4
Mantecatur
When the rice is creamy and still slightly al dente, remove the pan from the heat. Stir in the butter and Parmesan cheese.
-
5
Serve
Let the risotto rest for 1 minute, then season to taste and serve immediately. It should flow softly, not stand firm.
Kitchen know-how
Tips for Milanese Risotto
Measured stirring
Stirring regularly loosens starch, stirring too much makes rice heavy.
Away from the heat
Stir in the butter and Parmesan cheese without high heat to ensure that the risotto remains creamy.
Variations
How to adapt this recipe
Traditionally, some beef pulp can be sweated on with the shallot, which makes the risotto stronger.
Use vegetable stock and lots of Parmesan. Saffron remains the main note and should not be covered by herbs.
Nutrition per serving
590kcal
76.0 gCarbohydrates
16.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Milanese Risotto
Hot broth keeps the cooking temperature stable. Cold broth stops the cooking process and makes the result uneven.
Risotto should flow softly and not stand firm, the grains remain slightly firm.
Dissolve saffron in a little hot broth and stir during cooking to distribute colour and aroma.
It works, but fresh it is better. Stir in some stock when warming up, because the rice thickens.
Keep cooking