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Risotto In The Style Of Milan - {Risotto Milanese}


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  • 1/4 cup extra-virgin olive oil
  • 1 medium onion cut 1/4" dice
  • 1 teaspoon saffron threads
  • 3 1/2 cups chicken stock hot
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 4 tablespoons unsalted butter - (1/2 stick)
  • 1/2 cup freshly-grated Parmigiano-Reggiano plus more
  • for sprinkling


Servings 4


Step 1

In a 12- to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4- to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.

Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

This recipe yields 4 servings.

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