Risotto alla Milanese
Golden with saffron and enriched with butter and Parmesan, this creamy Milanese risotto is a classic Italian side or light main that rewards patient stirring with pure comfort.
Why You'll Love This
- Classic saffron-gold color and aroma
- Creamy texture from technique alone, no cream needed
- A restaurant-quality side that pairs with osso buco or roast chicken
Ingredients
- 6 cupslow-sodium chicken or vegetable stock
- 1/2 teaspoonsaffron threads
- 4 tablespoonsunsalted butter, divided
- 1 tablespoonolive oil
- 1small yellow onion, finely diced
- 1 1/2 cupsarborio rice
- 1/2 cupdry white wine
- 1 cupfreshly grated Parmesan cheese, plus more for serving
- 1 teaspoonfine sea salt, plus more to taste
- 1/4 teaspoonblack pepper
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pour the stock into a medium saucepan and warm it over low heat until steaming but not boiling; keep it at a bare simmer on the back burner throughout cooking.
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