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Risotto (Risotto alla Milanese)

Name: Risotto (Risotto alla Milanese)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g Risotto rice; 1.2 L Chicken or vegetable stock; 1 each Shallot or onion; 120 ml Dry white wine; 1 pinch Saffron; 60 g Butter; 60 g Parmigiano Reggiano; 1 tbsp Olive oil; 1 to taste Salt & pepper

Northern Italy's signature dish — Italian rice slowly stirred with hot stock, ladle by ladle, until creamy. The golden saffron version, 'risotto alla milanese', is the most famous. The grains stay al dente while the whole stays loose and flowing.

Ingredients

4servings

Risotto rice · Arborio or Carnaroli320 g
Chicken or vegetable stock · kept hot1.2 L
Shallot or onion · finely chopped1 each
Dry white wine120 ml
Saffron · ~0.2g, steeped in warm stock1 pinch
Butter · incl. for finishing60 g
Parmigiano Reggiano · grated60 g
Olive oil1 tbsp
Salt & pepper1 to taste

Steps

Steep the saffron in a little warm stock to draw out color and aroma. Keep the rest of the stock hot on a low simmer.
⏲ 5 min
In a wide pan, melt butter with olive oil and sweat the shallot over low heat until translucent.
⏲ 5 min
Add the rice and toast 1-2 minutes until the edges turn translucent (tostatura).
⏲ 2 min
Pour in the white wine and stir until the alcohol cooks off and it reduces.
⏲ 2 min
Add hot stock one ladle at a time, stirring and waiting for each to absorb before the next. Keep going ~18 minutes to al dente, adding the saffron stock partway.
⏲ 18 min
Off the heat, beat in cold butter and Parmigiano vigorously to emulsify it creamy (mantecatura). Season with salt and pepper.
⏲ 2 min
Tap the plate so it spreads in a wave (all'onda) and serve immediately.

Tips & Variations

Variations

Risotto alla milanese: The classic golden saffron risotto — the natural partner to ossobuco.
Mushroom risotto: Add porcini or button mushrooms for autumnal depth.
Seafood risotto: With shrimp, squid, or mussels (usually skip the cheese here).
Squash/pea risotto: Fold in puréed seasonal vegetables for color and sweetness.

Tips

Don't rinse the rice — its surface starch is what makes risotto creamy.
Keep the stock hot — cold stock drops the temperature and cooks the rice unevenly.
Add stock a little at a time, stirring constantly to release the starch.
The mantecatura is key — off the heat, beat in cold butter and cheese for gloss and creaminess.
If too thick, loosen with a splash more stock to an 'all'onda' (flowing) consistency.

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