Risotto alla Milanese

Ingredients

• 300 g carnaroli rice (or arborio)
• 1 large onion, finely diced
• 1 liter beef broth (or vegetable broth), warm
• 150 ml dry white wine
• 80 g Parmigiano-Reggiano, freshly grated
• 50 g unsalted butter
• 1 sachet saffron powder (about 0.5 g), or a generous pinch of saffron threads
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Prepare the saffron

1. If using saffron threads, steep them in 2–3 tbsp of warm broth for at least 10 minutes.
2. If using saffron powder, it can be added directly later.

2. Toast the rice

1. Heat the olive oil and half the butter (25 g) in a large, wide pan over medium heat.
2. Add the finely diced onion.
3. Sauté for 4–5 minutes until softened and translucent — do not let it brown.
4. Add the rice and stir to coat every grain in the fat.
5. Toast the rice for 2–3 minutes, stirring constantly, until the edges of the grains become slightly translucent. You should hear a gentle crackling.

3. Deglaze with wine

1. Pour in the white wine.
2. Stir continuously until the wine has fully evaporated, about 2 minutes.

4. Add the saffron and start adding broth

1. Stir in the saffron (threads with their soaking liquid, or powder).
2. Add a ladleful of warm broth and stir until absorbed.
3. Continue adding broth one ladleful at a time, stirring frequently.
4. Wait until each addition is mostly absorbed before adding the next.

5. Cook the risotto

1. Keep adding broth and stirring for 16–18 minutes total from the first addition.
2. The rice should be creamy but still have a slight bite at the center (al dente).
3. Taste near the end — adjust salt and pepper if needed.

6. Mantecatura (finishing off the heat)

1. Remove the pan from the heat.
2. Add the remaining butter (25 g) and the grated Parmigiano-Reggiano.
3. Stir vigorously — this is the mantecatura, which makes the risotto creamy and velvety.
4. The risotto should flow like a wave when you tilt the pan (all’onda). If too thick, add a splash of warm broth.

7. Serve

1. Plate immediately — risotto waits for no one.
2. Garnish with a little extra Parmigiano and a crack of black pepper.

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Tips

• Carnaroli is the best rice for risotto — it holds its shape better than arborio and absorbs liquid evenly. Vialone Nano is another excellent choice.
• Always use warm broth — adding cold broth shocks the rice and leads to uneven cooking.
• Stir, but not too much — constant stirring releases starch for creaminess, but overly aggressive stirring can make the rice gummy. A gentle, frequent stir is ideal.
• Don’t skip the mantecatura — adding butter and cheese off the heat is what gives risotto its signature silky texture.
• The risotto must flow — when plated, it should spread gently, not sit in a mound. Add a little more broth if needed.

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Variations

Variation	Change	Notes
With bone marrow	Add 50 g beef bone marrow with the onion	The most traditional Milanese version
Ossobuco alla Milanese	Serve alongside braised veal shank	The classic Milanese pairing
Without wine	Replace with extra broth and a squeeze of lemon	Still delicious, slightly less complex
Vegan	Use vegetable broth, olive oil instead of butter, and nutritional yeast instead of Parmigiano	Good plant-based alternative
Risotto allo Zafferano e Zucchine	Add 1 small diced courgette with the onion	A lighter, summery variation

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Result

A shimmering golden risotto, impossibly creamy and fragrant with saffron. Each spoonful is rich, silky, and deeply satisfying — a dish that proves simplicity, when done right, is the highest form of cooking.