Risotto Alla Milanese gets its golden yellow color from saffron, the finest of which comes from the Abruzzo region of Italy. For best results use Arborio, Carnaroli or Vialone Nano rice. Although Arborio is more readily available in the United States and produces a very fine risotto, Carnroli and Vialone Nano are considered to produce the best results, In addition to being a great main course, either by itself or paired with braised meat such as Osso Buco, it is also very good as an appetizer.
- 6 cups chicken stock
- 1½ cups Arborio rice
- 3 tbsp. extra-virgin olive oil
- 1 small onion, diced
- ½ teaspoon salt
- ¼ teaspoon saffron threads
- ½ cup dry white wine
- 4 tbsp. butter
- 2 ounces grated Parmigiano cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley for garnish
- Bring stock to a simmer in a saucepan and keep warm over very low heat. Do not boil.
- In a heavy pot or Dutch oven add the olive oil and onion and cook about 5 minutes over medium heat, stirring occasionally, until the onion is translucent.
- Add rice and stirring frequently cook for about 2 minutes making sure that the rice is well coated and heated through.
- Add the wine, saffron and salt and reduce the heat to maintain a constant simmer. While continuously stirring cook for about 2 minutes or until wine is absorbed.
- Stir in 1-cup stock and stirring constantly cook until the stock is nearly absorbed.
- Add remaining stock, ¾ cup at a time, stirring constantly until each addition is nearly absorbed before adding the next. Total cooking time is 20-25 minutes. Reserve ⅓ cup of stock.
- Remove pot from heat. Stir in the reserved stock, butter and cheese.
- Ladle into bowls and garnish with chopped parsley.
The image Saffron Risotto Milanese Style by Ahmad Alnusif is used under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License.