Risotto alla Milanese is one of those all-time Northern Italian classics! Personally, I think that rice is just one of those blessings from God in that you can prepare so many, many recipes with rice . . . from salads, to side dishes, to main entree’s and even desserts (think rich rice pudding)!
With many of us trying to reduce the amount of meat in our nutrition (I know that I’m on that journey), I’ve decided to make more recipes with rice and beans. Instantly Risotto Milanese came to my mind to prepare.
It’s not difficult at all, just make sure that you have some time for the necessary stirring.
I hope you enjoy this golden-colored rice ‘i primi’ (first course/entree in Italy) that gets its color from the addition of precious and rare saffron. Saffron is added in this unique risotto for greater authenticity to Milan, Italy (origin) and of course the beautiful yellow color!
- 1/2 teaspoon saffron threads
- 3 - 4 cups already heated and hot chicken broth
- 1 cup dry white wine
- 3 Tbsp. butter
- 2 garlic cloves, minced
- 2 cups Arborio rice or other short-grain rice
- 3/4 cup freshly-grated Parmesan cheese
- fresh Italian parsley, minced, for garnish
- saffron for garnish
- Combine saffron and broth in a small saucepan; bring to a simmer (do not boil).
- Keep warm over low heat.
- Melt butter in a large saucepan over medium-high heat.
- Add garlic to pan; sauté 2 minutes.
- Add rice; cook 1 minute, stirring constantly.
- Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
- Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Remove from heat; stir in cheese.
- Garnish with minced parsley and saffron.
- Serve immediately.
If you love risotto, I know that you’ll really enjoy the other risotto recipes that I’ve shared previously:
With ‘amore’ from our cucina and acreage to you.
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