Saffron Risotto (Risotto Milanese)

 Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, chicken stock, dry white wine and Parmigiano cheese.

Saffron Rissoto (Risotto Milanese)
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Saffron Rissoto (Risotto Milanese)

Recipe by TucaGroupCourse: RecipeCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

355

kcal
Total time

30

minutes

Ingredients

  • ⅔ tsp saffron threads

  • Extra-virgin olive oil

  • Large onion

  • 2 cups of Carnorli or Arborio rice

  • 4 cups of chicken stock

  • 1 ½ cup of dry white wine

  • 2 tablespoons of unsalted butter

  • ½ cup grated Parmesan cheese

  • Salt

Directions

  • Pour the olive oil in a large saucepan and make sure to coat it all over in medium heat. Then add onions and salt and leave it on for 5 minutes. Increase the heat to medium-high and add the rice. Let it cook for 4 minutes with the rice only slightly sticking to the pan.
  • Add the saffron to the chicken stock (make sure it is hot). It should turn bright yellow.
  • Add the wine and season with salt. Cook on medium-high heat and keep stirring until the wine has absorbed into the rice.
  • Add the saffron chicken stock until it covers the rice. Cook on medium-high heat and keep stirring until the saffron chicken stock has absorbed into the rice.
  • Repeat step 4 two more times.
  • On the third addition of the saffron chicken stock, the rice should be very creamy now. Make sure that the rice has cooked properly and is still a little crunchy. Once the rice is cooked, remove it from the heat.
  • Add the unsalted butter and Parmesan cheese. The rice should be creamy. Now it is ready to be served.