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Risotto alla Milanese is the golden crown of Milanese cuisine, a dish of almost supernatural intensity whose brilliant saffron colour has been the symbol of Lombardy for centuries. According to legend, it was born in the workshops of the Milan Cathedral, where craftsmen used saffron to tint the stained glass and eventually, on a whim, added it to rice. The dish is built on a foundation of rich beef broth - unusual for a risotto - which gives it a meaty depth that pairs magnificently with the floral bitterness of the saffron. The classic technique finishes the rice off the heat with a generous amount of cold butter and Parmigiano Reggiano beaten in vigorously - the all'onda technique that gives the risotto its signature flowing, wave-like consistency. It is the traditional side dish for ossobuco alla Milanese, though it stands gloriously on its own.
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Warm the beef broth in a saucepan and keep it just below a simmer. Dissolve the saffron threads in a small ladle of the warm broth and set aside to steep for at least 10 minutes.
In a wide, heavy saucepan, heat 1 tablespoon each of butter and olive oil over medium heat. Add the finely diced onion and cook gently for 8-10 minutes until completely soft and translucent.
Add the Arborio rice and stir to coat in the fat. Toast for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges.
Pour in the white wine and stir until it is completely absorbed, about 2 minutes.
Begin adding the warm beef broth one ladle at a time, stirring constantly and waiting until each addition is fully absorbed before adding the next. Halfway through cooking, about 10 minutes in, pour in the saffron-infused broth.
Continue adding broth and stirring for a total of 18-20 minutes, until the rice is just al dente and suspended in a loose, flowing sauce.
Remove from the heat. Add the remaining cold butter and the grated Parmigiano Reggiano. Beat vigorously with a wooden spoon until emulsified and creamy. Season, cover, and rest for 2 minutes before serving.
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