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Risotto alla Milanese

Making Italian risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result. This version owes its delicate flavor and golden hue to saffron.

Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. It's said to have come about in the mid-1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan's Duomo cathedral and added it to the risotto being served at dinner. What started as a prank became one of the most iconic Italian plates. This version hews to the original.

Italian risotto may seem like a daunting endeavor, but with the right ingredients and technique, it's a dish that's easy to master and well worth the effort. Make sure to start with arborio rice, and don't be tempted to swap out the olive oil for butter. It's important to use warm stock to cook the rice and add it slowly. Take care not to overstir or overcook; the rice shouldn't take more than 20 minutes on the stove. Once it reaches al dente, remove the risotto from the heat and stir in the remaining ingredients.

Ingredients

5 1/2 cups chicken stock, preferably homemade

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Kosher salt

Freshly ground black pepper

1 1/2 cups arborio rice (10 ounces)

Pinch of saffron threads

1/2 cup dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley

Diana Chistruga

Gather the ingredients.

In a medium saucepan, bring the chicken stock to a simmer; keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.

Add the rice and cook for 1 minute, stirring to thoroughly coat.

Crumble the saffron into the wine.

Add the saffron and wine mixture to the rice.

Cook, stirring, until the wine is absorbed.

Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.

Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.

Suggested pairing

Earthy, medium-bodied Italian red.

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Risotto alla Milanese

Learn how to make the Italian classic Risotto alla Milanese (Saffron Risotto) and discover the simplicity of an age-old tradition.

List of ingredients.

• 2/3 LB. of carnaroli or arborino rice(superfino)
• 1 OZ. of beef bone marrow (optional)
• 1/3 CUP of unsalted butter
• 1/3 CUP of onion, finely chopped
• 1/4 CUP of dry white wine
• 2 PACKETS of saffron
• 1 QT. of beef broth
• 1/3 CUP of Parmigiano Reggiano, grated

Over very low heat, melt 1 1/2 Tbsp. butter in a saucepan and the bone marrow (if using). Add the onion and cook gently to sweat the onion, until soft and translucent for around 5 minutes. 

Add the rice and toast it over high heat for 1 minute, stirring occasionally. Be certain that the rice and onion are well coated with the butter. Add the wine and let cook until it has almost evaporated entirely. Start to add broth in 1 cup increments. Let the rice cook away and absorb the liquid before adding more. Stir occasionally. With the second cup add the saffron and continue cooking in this same way. It should take a total of around 16-20 minutes, depending on how well done you want the rice. Salt as needed.

Remove the saucepan from the heat, add the remaining butter and the cheese. Mix well for a soft, creamy consistency. Cover and let sit 1 minute, then serve.

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Risotto Milanese

Risotto alla Milanese

Serves 6

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Risotto Milanese is a sacred risotto in Milan, and, as much as chefs generally like to change and create, with this recipe Italian chefs usually stick to tradition. It can be served by itself or with the ossobuco that was served at Felidia for our first ten years; still people ask for it. It was originally served with a long, thin marrow knife to remove the succulent marrow from the bone. For those who love Milan or have always wanted to visit that dynamic city, this dish will make you think you are there. It’s Italian comfort food. 

For the bone marrow, ask your butcher to get you some from veal bones, or to cut the femur bone into 2-inch pieces. Then, with a little knife, you can scoop around the marrow and pull it out. Keep the marrow chilled until you are ready to use it. The remaining bones are good for making stock.

Ingredients

• 8 cups homemade beef stock or canned low-sodium beef broth
• 1/2 teaspoon saffron threads
• 3 tablespoons extra-virgin olive oil
• 1 cup minced onion
• 1/2 cup minced shallots
• 2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• Kosher salt
• 2 ounces beef marrow, cut into 1/4-inch pieces (optional)
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup freshly grated Grana Padano

Warm the stock in a medium saucepan over low heat. Put the saffron in a small bowl, and ladle 1/2 cup hot stock over it.

Heat a shallow Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion and shallots, and cook, stirring, until tender and almost golden, about 8 minutes. Add the rice, and toss to coat in the oil. Cook until the edges of the rice are translucent, about 2 minutes.

Pour in the wine. Cook and stir until absorbed. Ladle in enough stock just to cover the rice. Adjust the heat so the risotto is simmering, and cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to moisten the rice completely) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy but still al dente, about 18 minutes total. Add the saffron and soaking liquid about 10 minutes after you start simmering the rice. Season with salt.

Stir in the marrow, if using. Off heat, beat in the butter in teaspoon-size pieces, a few at a time until incorporated, add the grated cheese and mix until creamy, and serve immediately in shallow bowls.

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Creamy Risotto alla Milanese (Saffron Risotto) Recipe

One of the most luxurious—and simplest—of risottos.

Serious Eats / Qi Ai

• Choose Your Rice

Rinse Rice With Stock (And Save That Stock!), Then Toast

Add onion, liquids, and saffron, then cover and cook, add more liquid and work in the finishers, why it works.

• Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.
• Preserving those surface starches, which would lose their thickening power during the toasting step if left on the rice, means less stirring throughout the process.
• Whipped cream worked in at the end enhances the texture and lightness of the risotto.

There are a lot of dishes that are made by transforming humble ingredients into glorious foods. Heck, that's what peasant cooking is all about. But I have to give special credit to the cooks of Milan and the surrounding region of Lombardy, because when they created risotto alla milanese, they took that idea a step further, recasting ordinary rice as one of the most opulent of dishes. Just consider its appearance alone—it's practically gilded. The metamorphosis, of course, is courtesy of saffron , the risotto's star ingredient.

Already I anticipate a rebuttal:  Bah! Saffron is worth more than its weight in gold! This is a luxurious dish by any standard!  And there's truth to that. Saffron, the threads of one particular type of crocus, has an extraordinary price due to the difficulty of harvesting it. I know the challenge firsthand, having once spent days on a farm  painstakingly plucking each crocus flower's measly three threads  (technically, the  stigmas ). I doubt I got even a quarter ounce by the end of it.

There's a flip side to this, though, which is that even in saffron-centric dishes like risotto alla milanese, you need only a couple of small pinches for the whole batch. I even have some of my original handpicked stash left—10 years later. I did the math during my testing for this recipe and concluded that I was using less than $5 worth of saffron for four full servings—hardly an amount that will break the bank. Ounce for ounce, saffron may be more expensive than gold, but it's practically weightless, which means that, for the home cook, it never comes close to costing all that much.

Assuming you're willing to invest in a small jar of saffron, risotto alla milanese is one of the simplest risottos to make. When done correctly, the finished dish will have that enchanting saffron aroma, and each grain of rice will be suspended in a creamy, daffodil-yellow sauce. Spooned onto a warm plate, it should gently collapse under its own weight, spreading out like a slow lava flow, neither thin nor clumpy.

Serious Eats / Vicky Wasik

The best way to make it, though, breaks just about every traditional risotto rule. It's a method  Kenji first developed and wrote about several years ago after rethinking the typical stand-and-stir process. It's also far easier.

Here's how to do it.

First, Choose Your Rice

A well-stocked Italian food shop will often have more than one variety of rice for risotto. Arborio is the most common, but two others you're likely to see are carnaroli and vialone nano. Kenji has written about these types of rice before in his risotto article (read it for a more in-depth discussion of their respective starch contents), but, while I've cooked with all of them before, I'd never done a true side-by-side comparison.

I decided to whip up batches of Milanese risotto with each type, keeping all the other variables the same, just to see how significant their differences are in practice.

The results? As with many things like this, they were mostly subtle. I was least happy with how the arborio rice turned out: It developed a slightly mushy texture toward the end of cooking, the grains becoming less distinct. The carnaroli and vialone nano both performed better in this regard, each grain retaining its clear form within the creamy sauce.

And that leads to the next difference that I found most noticeable: their form. The carnaroli rice is longer and slenderer, while the vialone nano is more squat and round; you can feel the difference in your mouth. Between the two, I liked those tubby little vialone nano grains more, but that's strictly a personal preference.

I also thought that  maaaaaaaaybe  the vialone nano created a slightly creamier risotto, but I wasn't sure. And if I couldn't be sure when tasting them side by side, I think we can safely conclude that it's not a particularly significant factor.

Right from the first step of this risotto recipe, you'll notice how we're deviating from tradition. Just to review, the age-old method is to sauté minced onion in butter or oil, then add the dry rice grains and toast them, then add the cooking liquids little by little while stirring very frequently until the risotto is finished.

Here, we first rinse the uncooked rice with the stock we'll later use to cook it. When we do that, we strip surface starches from the rice and collect them in the stock. What Kenji found when he ran his cooking tests was that the classic rice-toasting step did two things: First, it developed the flavor of the rice by making it taste nuttier. Second, it reduced the thickening ability of the surface starches on the rice—which, by the way, are the starches primarily responsible for thickening the risotto's cooking liquids.

This creates a dilemma. Those starches are most effective at creating the wonderfully creamy sauce for the rice grains before the grains are toasted, but toasting the rice grains is helpful for the dish's final flavor. The rinsing step solves this by separating the two, lifting the starch off the rice grains and setting it aside, conveniently, in the stock that will be used to cook the rice.

Once the rice is well drained, it's ready to be toasted in the oil. The slight dampness from the stock quickly cooks off, and the rice begins to sizzle and pop and smell toasty. The grains will also look like ice cubes: cloudy in the center, translucent around the edges.

After the rice has toasted for a good few minutes, it's time to add the minced onion and cook it for a minute or two, just until softened. Then, before it begins to brown, add dry white wine to drop the pan's heat, and cook it, stirring, until it's nearly evaporated. I've conducted  tests on wine in cooking  before and found that most of the rules you hear don't matter much, particularly the one that says you should cook only with wine you'd drink. The truth is, any dry white wine will work here, including wine that's many days old and well beyond something you'd want to sip.

With the wine mostly cooked off, you can add most of that starchy stock all at once, reserving a small portion for later. It's critical to make sure that all the rice grains are submerged, lest those clinging to the side of the pan not cook.

Along with the stock, add a couple of pinches of saffron and some salt. As soon as it comes to a simmer, lower the heat as much as possible, cover the pan, and leave it to cook until almost all of the liquid is absorbed and the rice is tender. The total number of times you need to stir during this phase of the process: once, midway through.

That's a pretty fantastic improvement on the stand-and-stir method most recipes offer.

At this point, the rice is done and most of the liquid is absorbed. You should notice that the saffron has infused into the rice, tinting it yellow and flavoring it throughout. Now is the time to hit the risotto with the reserved starchy stock and stir it in—just make sure you give that stock a good stir first so that you don't leave behind any precious starch that's settled on the bottom of the container. This final addition of stock will help loosen the rice and give it a flowing texture, but it's possible you'll need to add more liquid if the rice soaks it up too quickly.

To finish the risotto, I stir in some butter, enriching the flavor and giving it a glossy sheen. Then I work in freshly grated Parmigiano Reggiano off the heat, stirring rapidly to emulsify it. Risotto is a finicky thing, so you may find that it tightens up during these last steps. The solution is simple: Add more liquid as needed, either additional stock or water.

You could stop here and serve the risotto. But even better is to stir in a little whipped cream right before serving. It's a restaurant trick I picked up years ago, and it gives the risotto an unbelievably silky, creamy, and light texture. For any traditionalists who object, it's worth remembering that whipped cream is just more butterfat and water in an aerated form.

Go ahead and do it—this is one lily that gets better the more you gild it.

Recipe Details

Ingredients

14 ounces risotto rice ( 400 g ; about 2 cups), preferably carnaroli or vialone nano

4 cups ( 950 ml ) homemade or store-bought low-sodium  chicken stock  or homemade  vegetable stock , plus more as needed (see notes)

3 tablespoons (45ml) extra-virgin olive oil

1 small yellow onion , minced (about 200g; 7 ounces )

1 cup ( 225 ml ) dry white wine

2 generous pinches saffron

Kosher salt

2 tablespoons (30g) unsalted butter

1 1/2 ounces ( 40 g ) freshly grated Parmigiano-Reggiano cheese , plus more for serving

1/2 cup ( 115 ml ) heavy cream , whipped to stiff peaks (optional; see notes)

Combine rice and stock in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.

Heat oil in a heavy 12-inch sauté pan over medium-high heat until shimmering. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated and rice sizzles and takes on a nutty aroma, about 5 minutes. Add onion and continue to cook, stirring frequently, until aromatic, about 1 minute. Add wine and cook, stirring occasionally, until the pan is nearly dry, about 3 minutes.

Give reserved stock a good stir and pour all but 1 cup over rice. Add saffron and a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to side of pan above the liquid. Cover and reduce heat to lowest possible setting.

Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.

Remove lid. Stir remaining 1 cup of stock to distribute starch, then stir into rice. Increase heat to high, add butter, and cook, stirring and shaking rice constantly until butter has melted and rice is thick and creamy; add more stock or water as necessary if risotto becomes too dry. Off heat, add cheese and stir rapidly to thoroughly incorporate. Fold in heavy cream, if using. Season with salt. Serve immediately on hot plates, passing more cheese at the table.

Special Equipment

Fine-mesh strainer , large sauté pan (about 12 inches wide)

Chicken stock adds a deeper, meatier flavor, while vegetable stock creates a lighter-tasting risotto; I recommend chicken unless you want to keep the dish vegetarian.

Whipped cream is not a traditional ingredient in Milanese risotto, but it adds an ethereal lightness and creaminess that's hard to top. Feel free to omit it.

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Risotto Alla Milanese

Step into the culinary heart of Milan with Risotto Alla Milanese , a dish as iconic as the Duomo itself. Creamy, saffron-infused rice dancing with nutty Grana Padano cheese – it’s a symphony of texture and flavor that has tantalized taste buds for centuries.

Recently, I had the privilege of savoring this Milanese masterpiece at the Osteria Papà Nicola in Milan. The restaurant’s chef Roberto Baldasarre was kind enough to share his wisdom to help you craft this delectable dish in your own kitchen.

A History Steeped in Gold: The Story of Risotto alla Milanese

Legend has it that this saffron -kissed rice originated in 1574, a gift from a Spanish painter to honor the betrothal of his daughter to a Milanese nobleman. Whether fact or fancy, Risotto alla Milanese captured the hearts of Milanese and Italians alike. Its simplicity—high-quality ingredients, masterful technique — is its true beauty. Each spoonful whispers of saffron meadows, rich broth simmered with love, and the dedication of generations of passionate cooks.

From Osteria to Your Table: Risotto Alla Milanese Recipe

Now, let’s delve into the magic of Osteria Papà Nicola’s Risotto alla Milanese recipe :

Ingredients:

• 11 oz. Carnaroli rice (the magic ingredient!)
• 1 small onion, finely chopped
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• Pinch of saffron powder
• 5 cups hot beef broth (homemade or good quality store-bought)
• 4 tablespoons unsalted butter, divided
• 1/2 cup freshly grated Grana Padano cheese
• Salt and freshly ground black pepper, to taste

Saffron is the key ingredient in this Milanese risotto.

How to Make Risotto Alla Milanese :

• Toast the Rice: In a heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Add the onion and shallot, cook until softened without browning. Add the rice and toast, stirring constantly, until translucent and nutty (about 2 minutes).
• Unleash the Saffron: Pour in the white wine and cook until nearly absorbed. Stir in the saffron, allowing its golden magic to bloom (Chef Baldasarre’s secret weapon!).
• Embrace the Broth: Gradually add the hot beef broth, one ladle at a time, letting the rice absorb each addition before adding more. Stir constantly with a gentle hand, coaxing out the starch that creates the creamy texture. This is where patience and love become key!
• The Final Touches: After about 20 minutes, the rice should be al dente (slightly firm to the bite) and suspended in a creamy sauce. Season with salt and pepper to taste. Remove from heat and stir in the remaining 2 tablespoons of butter and the grated Grana Padano cheese, creating a decadent, cheesy embrace.
• Serve and Savor: Plate your risotto imediatamente (immediately!), garnish with additional cheese if desired, and prepare to be transported to the heart of Milan with every bite.

Pro Tips from Osteria Papà Nicola:

• Use high-quality Carnaroli rice . Its unique starch content creates the perfect creamy texture.
• Don’t rush the broth addition. Patience is key to achieving the ideal consistency.
• Stir constantly, but gently. Don’t manhandle the rice, or you’ll end up with mush!
• Taste as you go and adjust seasoning accordingly.

Beyond the Recipe: The Osteria Papà Nicola Experience

While recreating Baldasarre’s recipe at home will bring you closer to Milan, a trip to Osteria Papà Nicola is an unforgettable experience. The warm atmosphere, the passionate staff, and the sheer dedication to tradition make every bite a journey into the heart of Milanese culture.

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• Mushroom Risotto
• Four Cheese Truffle Gnocchi
• Bolognese Ragu
• Italian Pink Sauce
• Chopped Italian Salad
• Risotto All’Amarone

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Ingredients    1x 2x 3x

• 11 oz. Carnaroli rice
• 1 small onion finely chopped
• 1 shallot finely chopped
• 1/2 cup dry white wine
• 1 Pinch saffron powder
• 5 cups hot beef broth homemade or good quality store-bought
• 4 tablespoons unsalted butter divided
• 1/2 cup freshly grated Grana Padano cheese or Parmesano Reggiano
• Salt and freshly ground black pepper to taste

Instructions  

About Jason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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Risotto alla Milanese (Risotto with Parmesan and saffron)

Risotto alla Milanese owes its beautiful colour to saffron.

Difficulty: easy

Method: 70'

Cooking: 25'

Basic preparations

Put the pistils in a bowl

Cover with the warm stock

Leave to soak for 1 hour

Finely chop the onion

Add it to the butter in a saucepan over medium heat

Cook for about 5 minutes until it wilts, it should not brown

Add the rice to the fried mixture

Turn the rice for a couple of minutes until toasted without changing colour – it should be very hot when touched with the back of the hand

Add the white wine and let it evaporate

Add the boiling broth, the rice must always be covered with liquid

Add the saffron pistils soaked in the stock halfway through cooking

Cook, stirring occasionally, adding a little stock at a time when necessary

Remove from the heat after about 18 minutes

Add the Parmesan cheese and cold butter

Hold the handle of the saucepan and move it vigorously back and forth to mix the ingredients

Adjust the salt

Arrange the risotto on serving plates

Wine pairing

You can pair Risotto alla Milanese with an aromatic, full-bodied white wine like a Chardonnay or Sauvignon. An excellent pairing is also with the elegant bubbles of a Franciacorta Rosé or a fruity and not too structured red wine like a Barbera – both still and sparkling.

Risotto should be prepared and served there and then, but you can prepare the stock in advance.

Another very useful tip is to replace the fried onion or shallot with a flavoured oil you can prepare in advance and use for other recipes too. Chop the onion/shallot, put it in a saucepan and cover it completely with extra virgin olive oil. Cook it on a low flame or in the microwave until the onion/shallot is transparent. Leave to infuse and cool, filter, cover, and store the flavoured oil in the fridge.

The onion must not brown in the frying pan.

The rice must not change colour during the toasting process to seal the rice grain and allow it to release the right amount of starch when needed.

From mid-cooking onwards, the stock should only be added as necessary, as it is absorbed, so as not to end up with a risotto with too much broth.

The “mantecatura”, the final mixing operation, must be done with the heat off, with cold butter and Parmesan cheese for the creaminess of the risotto.

The risotto should be served strictly hot and freshly made, without allowing it to darken and dry.

If you want to use the leftover risotto for other preparations, you can store it in the fridge in an airtight container up to a couple of days.

If you want to recycle it, the easiest and quickest way to reuse Risotto alla Milanese, without adding other ingredients, is to cook it al salto (stir fry). In Milan, you can often find it cut into cubes, even in venues serving aperitifs.

If you want to respect tradition, serve the Risotto alla Milanese with a veal ossobuco in gremolada, this is a unique dish perfect especially for the autumn and winter season.

The most suitable rice qualities to obtain a creamy risotto are Carnaroli, Roma, Arborio and Vialone Nano.

Risotto alla Milanese owes its beautiful colour to saffron; you can replace saffron pistils with powdered saffron, which is less valuable but still very much appreciated. Always add saffron halfway through cooking, even without diluting it with stock first.

In the traditional recipe, the rice was sautéed with the butter, about 25 grams, and onion. Nowadays butter is replaced increasingly with extra virgin olive oil.

Tradition also included adding 50 g of ox marrow to the initial sauté to the onion. If you can find it at your local butcher’s, you will obtain a risotto with a more intense flavour.

You can replace the vegetable stock with meat stock if you wish but it should be without salt and used hot.

In Italy, it is said that a successful risotto must be “all’onda“: this means that it must be thick and creamy enough to allow creating a wave in the saucepan with a sharp blow by your wrist during the final mixing phase.

Ingredients for 4 people

320 g carnaroli rice

60 g of onions

25 g of butter for the sauté

40 g of butter for the creaming

60 ml white wine

0.125 g of saffron pistils

1 l of meat stock

80 g grated Parmesan cheese

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Riso al salto was typically a Milanese recipe used to recycle risotto so as not to waste food.

Pasta and beans is a classic first course of Italian cuisine, a rich and enveloping soup that combines pasta with beans in a flavorful broth with herbs and bacon. It is a warm and comforting dish, perfect for colder days.

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How to Make Authentic Italian Risotto For Beginners

August 1, 2023

Right up there with lasagna and pizza , risotto is one of the staple Italian dishes that everyone needs in their recipe arsenal. Creamy, comforting and filling, it makes a great option when you need something tasty and homemade. With a variety of ways to reinvent the dish, you could try a different kind each night and never get tired of the flavours.

Making risotto with saffron gives the dish a distinctive yellow color.

Table of Contents

Making traditional Italian risotto

Making Italian-style risotto demands time and attention. But don’t worry, it comes with plenty of rewards. Not only will you end up with a delicious meal, but a classic Italian risotto recipe is a foundation that can be reinvented again and again with a variety of different ingredients. So whether you fancy making risotto the traditional Italian way, or you’re simply searching for a simple, easy to follow recipe to build on, look no further!

The history of the Italian rice dish

Risotto can be traced back to the 15th century in Lombardy , when stretches of land began to be cleared to make room for rice fields as populations in cities began to increase and the demand for food soared. Once rice came into popular consumption, different ways to prepare it began to spread and soon ‘rice soup’ became a common staple giving rise to an early form of risotto.

The official recipe was set down by renowned Italian cook Giovanni Felice Luraschi’s in his 1829 Nuovo Cuoco Milanese Economico , (or ‘The New Thrifty Milanese Cookbook’). He dubbed the dish “ risotto alla Milanese giallo, ” or “yellow Milanese risotto.” His original recipe doesn’t stray too far from how we’ve come to know the rice-based dish today, incorporating rice, broth infused with beef-marrow, cheese, saffron, and nutmeg. 

Risotto alla milanese 

Risotto alla milanese is one of the most distinctive types of risotto. Made using saffron, it has a characteristic taste and colour that separates it from other incarnations of the dish. A folk legend has tied its creation to Milan’s famous Duomo .

The tale goes that an apprentice called Valerius was charged with completing the stained glass windows of the church, and employed a range of beautiful colours in its design. But the people of the town thought it would be funny to give credit to the herb saffron for the vivid colours instead.

Frustrated that his hard work wasn’t duly appreciated, Valerius decided to pour a heap of saffron into the rice served during his master’s wedding feast. He hoped to spoil the occasion and get sweet revenge on the townspeople, but his plan had the opposite effect. The wedding party thought the dish delicious and risotto alla milanese was born.

Today, risotto is one of the most popular food dishes in Milan , and is well worth seeking out.

Along with an abundance of pasta dishes, you’ll find risotto alla milanese at restaurants all over Milan.

Things to keep in mind when cooking risotto

The main thing to keep in mind while cooking Italian risotto is not to wash the rice beforehand. Leaving the natural starch on the grain is what helps it to absorb the broth and become rich and creamy. It also helps to make preparation a lot easier!

Similarly, the broth added should always be hot. If you have used up all of the prepared broth and need more liquid towards the end, simply add some hot water instead. 

You can make risotto a number of ways – with shrimp, mushroom, butternut squash, red peppers – the list goes on. But you’ll need to adapt your recipe to match the cooking time. So, for example, a risotto with peppers would be prepared with the peppers from the start, whereas a shrimp risotto would be prepared on its own, adding the shrimp (or other seafood) in the last few minutes to avoid overcooking.

It’s also important to note that risotto requires a degree of time and patience to make. That means no scrolling feeds, or multitasking while cooking. Risotto deserves your undivided attention. Trust us, it’ll be worth it!

Whether you use saffron or not, risotto is a thing of beauty. Photo credit: Julien Pianetti

Classic Italian risotto recipe

Serves: 4-6

Time: 30 minutes for the broth + 45 minutes for the risotto

Ingredients

• 400g arborio rice
• 50g unsalted butter
• 115ml white wine (still, not sparkling!)
• 2 pints broth – meat or vegetable (or simply use stock if you don’t have time to prepare this in advance)
• 1 clove of garlic
• 2 tablespoons of chopped oregano
• Salt & pepper to taste
• 25g grated parmesan (optional)
• 50g Bel Paese cheese (optional)

Start off by preparing your broth

For vegetable broth you’ll need:

• 1 tbsp extra virgin olive oil
• 2 carrots (medium – large)
• 1 stick of celery
• Herbs of choice (parsley, oregano, thyme)
• Salt and pepper

First, heat the oil in a large pot. Then chop the vegetables and add to the pot with 2 litres of water. Add the herbs, salt and pepper then bring to the boil and leave to simmer for 30 minutes or until the water has absorbed the full flavour. Pour into a strainer and discard the chunks of vegetables, so you’re left with a flavoursome broth.

Then prepare the risotto

• Start off with a ‘ soffritto ‘ and melt the butter in a saucepan along with finely chopped onion, frying for about five minutes or until golden.
• Next, add the arborio rice and stir thoroughly until it’s fully coated in the butter. Fry for approximately 2-3 minutes
• Add the white wine and mix until it has combined with the rice.
• Then pour 1/2 pint of the stock into the saucepan and bring to the boil. Lower the heat and leave to simmer, allowing time for the liquids to be absorbed by the rice. During this time you should be stirring frequently.
• Here comes the tricky part! Continue adding 1/2 a pint of stock at a time. Each time repeat the process of mixing, allowing the liquid to be fully absorbed and then (and only then) adding more. If the stock is added in one go it won’t be absorbed properly . So remember patience is key here. After all, Rome wasn’t built in a day .
• After about 20 minutes this process should be complete and the rice should be creamy yet al dente.
• The next part is called the ‘ mantecatura ‘. Take the risotto off the heat and stir a tablespoon of butter in thoroughly. This is what really sets Italian risotto apart and gives it that creamy texture.
• Optional: if you want a cheesy risotto add parmesan and some Bel Paese chopped into small squares and fold both cheeses into the rice at the mantecatura stage. Do this for about 2 minutes until the cheeses have melted through.
• Finally, add the oregano and salt and pepper to taste. Serve your risotto with a freshly made salad, or a glass of red wine, or both!

There you have it: easy-to-make Italian risotto. For a taste of the real thing, check out our Tastes & Traditions of Venice Food Tour ! And if you really want to dive into Italian cooking, join our Rome Pasta Making Class with a Local Chef .

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• Contributors

Classic Italian Risotto

Recipe by Elena Valeriote Photography by Katrina Frederick

Yield:  4 servings Time: 1 hour, 30 minutes

Everything I know about risotto I learned from rice farmer Ariane Lotti over the last four years while living and working on her organic rice farm in Tuscany, Italy . This classic Italian recipe is characterized by four main steps— tostatura , sfumatura , cottura and mantecatura —in which the rice is toasted, the wine is added, the rice is patiently stirred, and finally, the dish is finished with butter and cheese. Risotto is made with only a few simple ingredients, so it’s an ideal base for just about any vegetable (although it’s also the perfect comfort food as is). 

Many risotto recipes recommend using arborio rice, but any Italian will tell you risotto must be prepared with carnaroli rice. Arborio, like carnaroli, is a medium-grain rice, but the higher starch content of carnaroli rice gives a distinct creaminess to the risotto, while also helping to ensure the individual kernels maintain a chewy consistency.

Ingredients

For the vegetable stock:

• Any vegetables or vegetable scraps you have on hand, roughly chopped (for example: 1 celery stalk, 1 carrot, 1 onion)

For the risotto:

• 2 cups carnaroli rice 
• 1 onion or shallot, finely diced 
• 3 tbsp. extra virgin olive oil 
• ½ cup dry white wine 
• 1 tbsp. butter
• ½ cup grated parmesan 
• Kosher salt

Missing ingredients? We got you.

Find and support independent producers, farmers and purveyors in your local area with our crowdsourced directory, Supply Home Cooks .

• Prepare the vegetable stock. Add vegetables to a large pot along with 8 cups of water. Bring to a simmer. Leave on medium heat for 45 minutes to an hour, stirring occasionally.
• When the stock is almost finished, add olive oil and the finely-diced onion or shallot to a large sauté pan. Cook until transparent.
• Tostatura : Add the rice to the pan and cook for 2 minutes, stirring constantly. The rice will give off a pleasant “toasted” smell, but should not become browned.
• Sfumatura : Add the wine to the pan, stirring until the liquid has fully evaporated.
• Cottura : Add enough vegetable stock to the pan to cover the rice. Stir until the liquid is absorbed, then add more stock to cover the rice again. Repeat this step as necessary for 12 minutes. After 12 minutes, taste the rice, testing to see if it has achieved the ideal al dente texture. If the rice is too hard, continue stirring and adding stock for a few more minutes.
• Mantecatura : Turn off the heat. Stir in the butter and parmesan. Season with salt to taste.
• Ladle into individual bowls and garnish with grated parmesan.

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Authentic Parmesan Risotto Recipe: A Creamy and Delicious Italian Classic

This rich and creamy risotto recipe will quickly become one of your favorites – It’s light and creamy and perfect for any time of the year. This recipe is a perfect base for other risotto recipes too, like spinach or seafood risotto, or you can just enjoy it in all its cheesy parmesan goodness!

Parmesan Risotto

Ingredients .

• 400 grams Arborio rice (Arborio is highly recommended, otherwise it needs to be another type of Italian rice)
• 3 1/2 tbsp unsalted butter
• 115 ml white wine
• 2 pints broth (homemade or store bought works for this)
• 1 large white onion
• 2 tbsp fresh oregano (finely chopped)
• salt and pepper to taste
• 25 g cubed parmesan

Instructions

• Finely chop the onions. Heat a large saucepan on medium heat and add butter when warmed up. Once the butter has melted, add the onions and fry them up until they are golden brown (or about five minutes).
• Add the rice and stir into the saucepan until it is finely coated in the butter/onion mixture. Let the rice fry for about 2 or 3 minutes. Then, add the white wine and mix until it combines with the rice thoroughly.
• Pour a ½ pint of the broth into the saucepan and let it boil. Lower the heat and let it simmer long enough for the liquids to be absorbed by the rice – stir frequently.
• Repeat the process with another ½ pint of broth. Let it boil, lower the heat, let it simmer, and stir frequently. Only add the next ½ pint until the last one has fully absorbed into the rice, then repeat this process until all of the broth is gone.
• Once the broth has been absorbed, you should be left with a moderately creamy risotto. Take it off the heat and stir a tablespoon of butter in to enhance the creamy texture.
• Now, add the Parmesan cubes and start folding them into the rice, gently, until they melt and mix in.
• Add salt, pepper, and fresh oregano on top to taste. Enjoy!

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www.sbs.com.au/food

Risotto with sausage, red wine and peas

Chef alessandro pavoni shares some of his native italian risotto vocabulary. "as you toast the rice grains in oil before adding the wine and stock, that’s called the tostatura. when the rice has swollen to al dente, it is rested for a minute and then the butter and parmesan are added – this is the mantecatura. and when you have achieved the perfect consistency – when the risotto moves around with the spoon like a rippling wave – that’s called all’onda (the wave)." alessandro's generous recipe is perfect for feeding a crowd..

preparation

Ingredients

• 200 g Italian sausages, meat removed from the casings and chopped
• 90 g butter
• 200 g parmigiano reggiano, grated
• 6 litres chicken stock
• 400 ml red wine
• large pinch of saffron threads
• 2 onions, chopped
• 1 garlic clove, finely chopped
• 1 small red chilli, finely chopped
• 1 kg carnaroli rice
• handful of flat-leaf parsley, finely chopped
• salt and pepper

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Best Risotto

• Level: Easy
• Total: 30 min
• Active: 30 min
• Yield: 4 to 6 servings

Ingredients

Deselect All

7 cups homemade chicken stock (see Cook's Note)

2 tablespoons olive oil

1 large shallot, finely chopped (about 1/4 cup)

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 bay leaves

5 tablespoons unsalted butter

2 cups arborio rice (see Cook's Note)

1 cup dry white wine

3/4 cup freshly grated Parmesan, plus more for garnish

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired. 

Cook’s Note

We prefer the flavor of homemade chicken stock in this recipe. If you don't have any, you can substitute quality low-sodium chicken broth, but it will affect the flavor somewhat. Arborio rice is a medium-grain Italian variety that is grown for making risotto.

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Splash of Taste

13 Italian Recipes I Just Can't Resist Making

Posted: July 13, 2024 | Last updated: July 13, 2024

If you love Italian food, you’ll be excited to hear about these 13 recipes that I can’t resist. Each dish brings something special to the table, from classic favorites to some surprising twists. Whether it’s a busy weeknight or a relaxed weekend, these recipes are easy to whip up and sure to please everyone. Get ready to explore a world of flavors that make every meal feel special.

Macaroni Salad

Perfect for any gathering, this dish brings a sense of comfort and simplicity. The creamy dressing pairs well with the pasta, making it a great side for barbecues or picnics. Each bite of Macaroni Salad offers a familiar and delicious flavor that’s hard to resist. It’s always a hit and often leaves no leftovers. Get the Recipe: Macaroni Salad

Best Lemon Pasta

Bursting with fresh, tangy flavors, Best Lemon Pasta is ideal for a light, refreshing meal. The lemon brings a bright note to your plate, making it a favorite for summer dinners. This pasta is both easy to make and incredibly delicious, often leaving you wanting more. It’s a perfect example of how simple ingredients can create something truly special. Get the Recipe: Best Lemon Pasta

Sweet Corn and Leek Risotto

Combining the sweetness of corn with the mild onion flavor of leeks, Sweet Corn and Leek Risotto is a comforting dish. It’s creamy and hearty, perfect for those cooler evenings. This risotto brings together these ingredients in a way that feels both familiar and new. It’s a great dish to enjoy with friends and family. Get the Recipe: Sweet Corn and Leek Risotto

Vegan Alfredo Pasta

Rich and creamy without any dairy, Vegan Alfredo Pasta offers a plant-based twist on a classic favorite. The sauce is smooth and velvety, clinging to each piece of pasta perfectly. It’s a wonderful choice for anyone looking to enjoy a comforting meal that’s also vegan. You won’t miss the dairy at all with this delicious dish. Get the Recipe: Vegan Alfredo Pasta

Asparagus and White Bean Risotto

Combining tender asparagus with hearty white beans, Asparagus and White Bean Risotto is a delicious dish. The flavors blend beautifully, creating a meal that’s both comforting and nourishing. It’s an excellent option for a weeknight dinner or a casual get-together. This risotto will quickly become a favorite in your recipe rotation. Get the Recipe: Asparagus and White Bean Risotto

Penne Alla Vodka

Known for its creamy tomato sauce with a hint of vodka , Penne Alla Vodka is a beloved classic. The sauce is rich and smooth, coating the pasta perfectly. It’s a great choice for a cozy dinner at home, offering a taste that’s both comforting and sophisticated. This dish is sure to impress anyone you serve it to. Get the Recipe: Penne Alla Vodka

Creamy Vegan Red Pepper Pasta

Packed with flavor, Creamy Vegan Red Pepper Pasta is a great choice for a plant-based meal. The sauce is rich and velvety, with a deep roasted red pepper flavor. It’s perfect for those who love a hearty, comforting pasta dish without any dairy. This recipe is bound to become a regular part of your meal planning. Get the Recipe: Creamy Vegan Red Pepper Pasta

Air Fryer Pizza

Bringing a crispy crust and melty toppings, Air Fryer Pizza is a game-changer. It’s quick and easy, making it perfect for busy weeknights or a fun weekend meal. You can customize it with your favorite toppings, making each pizza uniquely yours. The air fryer ensures it comes out perfectly cooked every time. Get the Recipe: Air Fryer Pizza

Italian Walnut Sauce Pasta

With a rich, nutty flavor, Italian Walnut Sauce Pasta offers something different from your usual pasta dishes. The creamy walnut sauce is both decadent and comforting. It’s an excellent option for a special dinner or when you want to impress guests. This dish brings a unique taste that stands out in any meal. Get the Recipe: Italian Walnut Sauce Pasta

Tuscan White Bean Skillet with Kale

Combining hearty white beans and fresh kale, Tuscan White Bean Skillet with Kale is a nutritious and delicious dish. The flavors meld beautifully, creating a meal that’s perfect for any day of the week. It’s easy to prepare and packed with nutrients. This skillet dish is both comforting and wholesome. Get the Recipe: Tuscan White Bean Skillet with Kale

Morel Mushroom Pasta

Highlighting the rich, earthy flavors of morel mushrooms, Morel Mushroom Pasta is a dish for mushroom lovers. The sauce is savory and coats the pasta beautifully. It’s perfect for a special occasion or when you want to treat yourself. This pasta dish brings out the best in the morel mushrooms. Get the Recipe: Morel Mushroom Pasta

Caprese Pesto Tarts

Featuring the classic combination of tomatoes, basil, and mozzarella, Caprese Pesto Tarts are a delicious appetizer or snack. The pesto adds a burst of flavor, making each bite a treat. They’re easy to make and perfect for entertaining guests. These tarts are a fresh and flavorful addition to any spread. Get the Recipe: Caprese Pesto Tarts

Pasta Primavera

Bursting with fresh vegetables, Pasta Primavera is a vibrant and healthy dish. It’s perfect for using up seasonal produce and creating a colorful plate. Each bite is light and refreshing, making it great for a summer meal. This dish is both easy to prepare and visually appealing. Get the Recipe: Pasta Primavera

The post 13 Italian Recipes I Just Can’t Resist Making appeared first on Splash of Taste - Vegetarian Recipes .

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