Making risotto is therapeutic to me, and one of my absolute favorite to make is risotto milanese, best know as saffron risotto. Saffron might not be e...
Do you love bright, sunny colors in your kitchen? We absolutely do, and while of course the visual elements of your dishes are just a part of your kitchen success stories, so don't feel bad if not everything looks like it was plated in a Michelin-starred restaurant, sometimes a burst of color can help turn your culinary adventures into major victories at your dinner table.
The classic Risotto alla Milanese dish is an example of color carrying the day - beautifully bright, this Northern Italian classic rice recipe is akin to lassoing the sun directly onto your plates.
However, unlike its vibrant colors, the flavors of this wonderful genuine Italian gourmet dish are sublime and gentle, wrapping your taste buds in a lovely light shawl of sunshine and borderline floral aromas.
As you venture down the path of cooking like a real Italian, this risotto recipe is one of the must-know recipes. And for good reason! If you love a beautiful risotto dish, you might also love another shining example of Italian first courses, Tagliolini with Fresh Clams and Bottarga - check out the Video recipe here to learn how it's made.
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for 4 servings
In a medium sauce pot, place the whole onion, carrot and celery stalk. Boil with 2.5 liters of water for a few hours with several pinches of salt to taste.
Peel and finely dice the remaining 1/2 yellow onion, and set aside. In a large soup pot, heat oil until hot but not smoking. Add rice and toast for 3-4 minutes to allow even browning on all of the rice kernels. Add wine, allow the liquid to be absorbed by the rice. Remove rice and place into container. In the same pot where rice has toasted, add 20 g butter and a dash of olive oil. Once the butter has melted, add reserved diced onion, and allow to cook until transparent. Be careful that the onion doesn't overcook, becoming brown or burnt.
Replace the reserved rice into the pan with cooked onion, add 3 pinches of salt (to taste), and allow rice to brown 1 minute longer. Slowly add the prepared vegetable broth, one ladleful at a time. Keep the heat on medium-low to allow the rice to boil slowly (not a heavy boil). Keep adding broth until the rice is thoroughly cooked (approximately 20 minutes). Stir constantly while adding the broth.
5 minutes before the rice is done cooking, dissolve the saffron powder in a small cup with a little hot water and broth. Add to the risotto, stirring constantly and adjusting the salt in the risotto to taste. Remove rice from heat, stirring for the last 4 minutes of the preparation. Add Parmesan cheese to the rice, and stir gently until the rice shows a creamy, well-blended and uniform consistency.
Serve risotto in a pasta bowl.
25 minutes 8 ingredients 235 kCal
70 minutes 9 ingredients 346 kCal
145 minutes 10 ingredients 605 kCal
Vanessa Monday 4th of January 2021
Risotto Milanese, a real go-to dish!
Making risotto is therapeutic to me, and one of my absolute favorite to make is risotto milanese, best know as saffron risotto. Saffron might not be easy to find, but when you do, just a pinch can go a long long way!