Keep broth hot
Cold broth stops the cooking process. Keep it hot in the small pot.
Italian Recipe
Risotto alla Milanese
This risotto alla Milanese recipe uses carnaroli or arborio, white wine, hot broth, saffron, butter and parmesan. The broth is gradually added so that starch is released and the risotto becomes naturally creamy.
Total time
40 min
Calories
590 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Risotto alla Milanese with saffron and parmesan
Risotto is not cooked like normal rice. It is sweated, deglazed with wine and then mixed in portions with hot broth. Saffron gives colour and scent, butter and parmesan are stirred in the end away from the heat.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
One-Pot Recipes
Recipe
Risotto alla Milanese
Risotto alla Milanese is mixed creamy with risotto rice, saffron, broth, butter and Parmesan. The rice should be soft, but keep a slight bite in the core.
Ingredients
4 servings
Method
-
1
Sweat on rice
Sweat the shallot in olive oil and some butter translucent. Add rice and stir for 1 to 2 minutes until the grains shine slightly.
-
2
Deglaze
Deglaze with white wine and stir until the wine is almost evaporated. Dissolve saffron in a bit of hot broth.
-
3
Stir in broth
Add hot broth in bowls. Always pour back when the rice has almost absorbed the liquid.
-
4
Mantecatura
When the rice is creamy and still slightly tender but firm, rest pot from the stove. Stir in butter and parmesan.
-
5
Serving
Let Risotto rest for 1 minute, then season and serve immediately. It should flow softly, not stand firm.
Kitchen know-how
Tips for Risotto alla Milanese
Mixing with measure
Regular stirring dissolves starch, too hectic stirring makes rice heavy.
Complete away from the heat
Butter and parmesan are stirred without strong heat to keep the risotto creamy.
Variations
How to adapt this recipe
Traditionally, some beef marrow can be sweated with the shallot. That makes the risotto stronger.
Use vegetable broth and much 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 Risotto alla Milanese
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 bite-resistant.
Saffron is dissolved in a little hot broth and stirred during cooking so that colour and aroma spread.
When it warms up, stir in some broth because the rice thickens.
Keep cooking