Main Course

Risotto Alla Milanese

Name: Risotto Alla Milanese
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 30 g unsalted butter; 1 pcs yellow onion finely chopped; 320 g arborio rice; 120 ml dry white wine; 1 l chicken or vegetable broth warm; 0.5 tsp saffron threads steeped in 2 tablespoons warm broth; 60 g grated parmesan cheese; 30 g unsalted butter cold, cut into cubes; 1 pinch salt; 1 pinch black pepper freshly ground

This classic Italian risotto gets its vibrant color and distinct flavor from saffron. Arborio rice is slowly cooked with broth and white wine, creating a creamy and comforting dish. Finished with butter and Parmesan, it's a rich and satisfying main course.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 492 kcal

Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

base

30 gunsalted butter
1 pcsyellow onion, finely chopped
320 garborio rice
120 mldry white wine
1 lchicken or vegetable broth, warm
0.5 tspsaffron threads, steeped in 2 tablespoons warm broth

finishing

60 ggrated parmesan cheese
30 gunsalted butter, cold, cut into cubes

seasoning

1 pinchsalt
1 pinchblack pepper, freshly ground

Equipment

ladle · large pot · wooden spoon

The method

Step by step

1
Melt the base butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened and translucent, about 5-7 minutes. Do not let it brown.
About 6 min
3
Add the arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.
About 2 min
Cook’s note: This step is called 'toasting' the rice and helps it absorb liquid evenly.
4
Pour in the dry white wine and stir until it is completely absorbed by the rice.
About 2 min
5
Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
About 15 min
Cook’s note: Maintaining warm broth helps keep the cooking process consistent.
6
After about 15 minutes of adding broth, stir in the steeped saffron threads and their liquid.
About 1 min
7
Continue adding broth, one ladleful at a time, and stirring, until the rice is creamy and al dente, about 25-30 minutes total. The risotto should still be a bit loose.
About 10 min
Cook’s note: Taste the rice regularly to check for doneness; it should be tender but still have a slight bite.
8
Remove the pot from the heat. Stir in the finishing butter and the grated parmesan cheese.
About 1 min
9
Season with salt and black pepper to taste.
10
Cover the pot and let the risotto rest for 5 minutes before serving.
About 5 min
Cook’s note: This resting period allows the flavors to meld and the risotto to become even creamier.

Per serving

Nutrition

65%Score

Calories: 492.1kcal
Protein: 12.5g
Carbs: 66.6g
Fat: 17.5g
Fibre: 1.3g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover risotto in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop with a splash of broth or water until warmed through, stirring constantly.