Risotto Milanese with vegetable broth and saffron
4 servings
40 minutes
Risotto 'Milanese' is a refined dish of Italian cuisine, originating from sunny Milan. Its recognizable golden color and rich aroma are achieved by adding saffron – a spice long associated with luxury. The classic preparation method involves the gradual absorption of vegetable broth by Arborio rice, giving it a creamy tenderness. White wine adds a subtle acidity, while Parmesan contributes a rich cheesy flavor. This dish is perfect as a standalone or paired with meat or fish and is an important part of traditional Italian family dinners. Risotto 'Milanese' symbolizes warmth, comfort, and culinary mastery.
1
Soak the saffron in 100 ml of broth.
- Saffron: 1 teaspoon
2
Peel and finely chop the onion.
- Onion: 1 piece
3
Grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 100 g
4
Melt half of the butter in a heavy skillet and sauté the onion until translucent.
- Butter: 60 g
- Onion: 1 piece
5
Add rice to the onion and simmer on low heat for 2-3 minutes to allow the rice to absorb the aroma of the oil and onion.
- Arborio rice: 300 g
6
Pour in the wine and after 1 minute start adding broth, ladle by ladle, allowing the rice to absorb the liquid.
- Dry white wine: 150 ml
- Vegetable broth: 1.5 l
7
After 18-20 minutes, when the rice is almost ready, add the saffron soaked in broth, the remaining butter, and half of the grated cheese. Cover the pan for 1 minute and then mix everything very vigorously.
- Saffron: 1 teaspoon
- Butter: 60 g
- Parmesan (Parmigiano Reggiano): 100 g
8
Serve immediately, sprinkled with the remaining grated parmesan.
- Parmesan (Parmigiano Reggiano): 100 g
