Risotto alla Milanese
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!
If you love risotto, I know that you’ll really enjoy the other risotto recipes that I’ve shared previously:
Risotto Quatro Formaggi (Risotto with Four Cheeses)
Authentic Risotto Milanese (non-lightened up)
Risotto with Tomatoes and Basil
Risotto with Porcini Mushrooms
Creamy Risotto with Lemon, Asiago Cheese, and Rosemary
Risotto alla Milanese
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 cup Carnaroli or Arborio rice
- 3-½ cups chicken broth
- 1 tsp. saffron powder
- 1 tsp. saffron pistils
- 3 tbsp. unsalted butter
- 1 cup dry white wine, optional
- 1 cup grated Parmesan
Gremolata
- 1/2 cup Italian parsley, minced
- 2 cloves garlic, minced
- 1 – 2 anchovies, diced
- 1 – 2 lemon peels, diced
- 4 Tbsp. extra virgin olive oil, more if desired
Instructions
- Heat olive oil in a large frying pan/skillet
- Add the Carnaroli rice and cook until lightly toasted, about 3 – 4 minutes.
- Add chicken broth to the rice one cup at a time. Stir constantly until the broth is absorbed. When fully absorbed, add another cup of chicken broth and repeat the process.
- Stir in saffron powder after the 2nd cup of broth is mixed in.
- Continue adding stock, 1 cup at a time, and cooking until absorbed before adding more, until rice is tender, thick, and creamy, about 15 minutes total.
- Stir in the butter.
- Stir in the Saffron pistils.
- Add the Parmigiana cheese; stir in well. If the rice is getting too thick and/or dry, add more chicken broth and stir until absorbed.
- Optional: Mix the gremolata ingredients together and place a dollop (about 1 teaspoon) on top of the risotto.
- Garnish with more saffron pistils.
Enjoy!!
With ‘amore’ from our cucina and acreage to you. ❤
Boy do you know how to do Italian food!!- that Risotto looks exceptionally delicious Roz.. and fairly easy to make too. Thanks for another wonderful recipe.
You’re so kind, Judee! Thank you too!
Love Risotto and every recipe you have on this post! Hope you had a wonderful and Blessed Thanksgiving!!
Thank you! I hope that yours was great too!!
It’s been YEARS since I’ve made risotto, but you’ve inspired me with your fantastic Risotto alla Mianese. It looks incredible!!! xo
I’d make risotto on a weekly basis if it was fat-free, Liz! Pretty rich (but delicious) stuff!
xo
Roz
Roz – I will never forget the first time I had this dish, prepared by an aunt in Milan. It is an all-time favorite and whenever I go to Abruzzo, I get my supply of saffron right from the source.
Dear Roz, Your risotto sounds delicious…beautiful colors and flavors. It has been a while since I’ve prepared it but this certainly put me in the mood for some. Blessings dearest, Catherine xo
I’m pretty sure I have had the pleasure of enjoying this dish at sometime in the past and just didn’t realize what I was eating. The bright yellow coloring of the rice is a wonderful way to add an element of appeal to the eye and rice is definitely one of those dishes that offers a wide variety of ways to prepare. Thanks for sharing this wonderful recipe with us.
A very satisfying and delicious meal!
Delicious looking shot Roz. Risotto always looks and sounds so good and I often wish I were a bigger fan of rice so I’d be willing to invest the time to make it. I grew up on potatoes and pasta and we very rarely had rice unless it was in someting liked cabbage rolls.
i
My husband could eat rice every single night for dinner and our daughter is slowly following his steps.
I hadn’t made risotto in such a long time, thanks for the idea!
Thanks for sharing and thank you for the lovely comment left on my guest post (dulce de leche bars) on Liz’s blog
the color is breathtaking. How funny that you can actually say breathtaking when it comes to rice:) But its true! It looks perfectly cooked!
this is a really lovely risotto Roz; look delicious!
many times I dont make a risotto!:)
I can just about taste your risotto, it looks soooo tempting!
I’ve tried many risotto recipes, but I always go back to this classic!
I go back to the classics just like you Pam! Thanks for your visit and your comment! I’ll be right over to your blog and see what you’ve been cooking up!
Roz
Can you believe I’ve never made Risotto???? Why? 🙂 Looks delicious Roz. You’ve inspired me. By the way, I heard from Pappardelle’s Pasta, your package is on it’s way. Enjoy
Oh yes, Lea Ann, the pasta arrived and it is so beautiful! I can’t wait to make something with this wonderful pasta when I return from vacation! Thank you so much again for a great giveaway!
Roz
Looks fantastic… pinning this to make soon.
Thanks for your sweet compliment Diane!
Roz
What a beautiful dish Roz. You got a lot of color for a small amount of saffron.
Sam
I agree, Sam, risotto (no matter how it’s prepared) is a beautiful dish, the creaminess is just eye candy!
Roz
I love making (and eating) risotto but I don’t think I’ve ever made one as lovey as this.
Yummm, risotto. One of my all time favorites, but something we haven’t made since the kiddo showed up. Maybe one day during naptime….
Rice is indeed a blessing of the gods, Roz. And your risotto alla milanese accented with bright saffron is a divine example =) Thank you for the keeper recipe!
Thanks Kim! Risotto always satisfies!
Roz
I lov risotto Roz but must admit that I have never tried this classic Milanese. I do think it is finally time to change that!!
Definitely put Risotto alla Milanese on your culinary bucket list Val!
Roz