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Italian · Lunch, dinner

Risotto alla Milanese

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

This golden risotto is a specialty of Milan. Saffron gives it color and fragrance, and it traditionally accompanies ossobuco but also stands alone as a first course.

Ingredients

  • 320 g Carnaroli or Arborio rice
  • 1 small onion, minced
  • 40 g butter, divided
  • 120 ml dry white wine
  • 1.2 l hot stock
  • 1 generous pinch saffron threads
  • 60 g Parmigiano-Reggiano

How to cook

  1. Steep saffron in 120 ml hot stock. Soften onion in half the butter and toast rice for 2 minutes.
  2. Add wine and reduce. Add stock gradually, stirring often; add saffron stock halfway through.
  3. When al dente, remove from heat and vigorously mix in remaining butter and cheese.

Recipe photographs link to their original publishers.