Risotto alla Milanese (Saffron risotto)
- Preparation 10 min
- Cooking 40 min
- Servings 4 to 6
- Freezing Absolutely
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Milanese Risotto Recipe: The Ultimate Creamy Italian Classic
If you’re looking for the ultimate Risotto alla Milanese, the kind that melts in your mouth, with a silky texture that’s pure comfort and a saffron flavor that transports you straight to Italy, you’re in the right place. This saffron risotto recipe is a true Italian classic—rich, flavorful, and downright irresistible.
At its core, this Milanese risotto recipe is simple, but every detail matters. Perfectly cooked Arborio rice, a hot, saffron-infused broth for that golden hue and delicate aroma, a splash of white wine for acidity, and fresh Parmesan to bring it all together. And because we don’t do things halfway, a touch of smoked paprika and dried thyme adds even more depth to the flavors.
The secret to a flawless Risotto alla Milanese? Patience. This dish isn’t rushed—you feed the rice one ladle of broth at a time, letting it soak up all those flavors slowly and methodically. 18 to 20 minutes of pure magic, and in the end, you’re left with an ultra-creamy risotto that’s neither too runny nor too thick—just perfect.
This dish is so good it stands on its own, but if you want to take it to the next level, serve it as a saffron risotto with shrimp, with braised meat, or a perfectly grilled fillet of fish. Personally, I love finishing it off with a drizzle of olive oil and a pinch of flaky sea salt—pure bliss in every bite.
🔥 So grab your pot, pour yourself a glass of white wine, and get ready to indulge in a saffron risotto that’s as close to perfection as it gets! 🍷✨
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🔥 Mastering the Cooking Technique
- Never rinse the rice! The starch is key to achieving the signature creamy texture of a Milanese risotto recipe.
- Add saffron-infused broth one ladle at a time, letting the rice absorb it fully before adding more. This slow method ensures a perfectly smooth consistency.
- Stir just enough! Frequent stirring helps release starch for a velvety finish, but overmixing can make the risotto dense instead of creamy.
🍷 Why Wine is Essential in a Saffron Risotto Recipe
- A dry white wine like Verdicchio or Pinot Grigio balances the richness of the butter and Parmesan in Risotto alla Milanese.
- Deglazing with wine enhances depth and helps bind the starch for a silkier texture.
🌿 Unlocking the Full Flavor of Saffron
- Infuse saffron in hot broth for at least 5 minutes before adding it to your saffron risotto recipe to release its golden color and complex aroma.
- Use high-quality saffron—it’s essential for a rich, aromatic result, especially when making saffron risotto with shrimp, braised meats, or fish.
🧈 Achieving the Perfect Creamy Finish
- Remove from heat and stir in butter and grated Parmesan for the final step, called “mantecare,” which makes the risotto silky and glossy.
- If the risotto thickens too much before serving, loosen it with a splash of warm saffron broth.
🍷 The Best Pairings for Risotto alla Milanese
- A Verdicchio complements the subtle bitterness of saffron while enhancing the creamy richness of the dish.
- For beer lovers, a Helles Lager like Trois Mousquetaires Blonde Lager provides a crisp maltiness that pairs beautifully with the buttery texture of risotto.
With these expert tips, your Milanese risotto recipe will be as luxurious and flavorful as the finest restaurants in Milan. Time to cook and indulge! 🍷✨
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Saffron risotto
- About 7 cups of hot chicken broth
- 1 heaping teaspoon of saffron
- 2 shallots, finely chopped
- 3 tablespoons of butter + 1 tablespoon for finishing
- 2 cups of Arborio rice
- 1 cup of white wine
- ½ teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1 cup of freshly grated Parmesan + extra for serving
- Fresh parsley for garnish
- Salt and freshly ground black pepper
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Preparation
- In a saucepan or large mug, pour the boiling chicken broth and add the saffron. Let it infuse for 5 minutes, then keep warm over low heat.
- In a large skillet or heavy-bottomed pan, melt 3 tablespoons of butter over medium heat. Add the shallots and cook for 2 minutes until translucent.
- Add the Arborio rice, stirring to coat each grain with butter. Cook for 1 to 2 minutes, stirring constantly.
- Pour in the white wine, stir, and let the rice fully absorb the liquid. Season generously with salt and pepper.
- Add one ladle of saffron-infused broth at a time, stirring occasionally, until the liquid is almost fully absorbed. Repeat the process, adding broth one ladle at a time, waiting until it is absorbed before adding more. This step takes about 18 to 20 minutes.
- Halfway through, add the dried thyme, smoked paprika, salt, and pepper. When the rice is creamy but still slightly al dente, remove from heat.
- Stir in the Parmesan cheese and the remaining butter for a silky texture. If needed, add a splash of broth just before serving to keep the risotto perfectly creamy.
- Divide the risotto onto plates, drizzle with olive oil, top with extra Parmesan, and garnish with fresh parsley and a few saffron threads. Serve alongside braised meat, fish, or luxurious sautéed shrimp for the ultimate indulgence!
Saffron should be infused in hot broth before adding it to the risotto. Ideally, let it steep for at least 5 minutes in boiling broth before starting the cooking process. This step helps release all of its flavors and its rich golden color, which will gradually blend into the dish as it cooks.
Risotto alla Milanese gets its vibrant yellow color from saffron, a precious spice derived from the stigma of the crocus flower. When saffron is infused into hot broth, it releases its natural pigments, gradually turning the rice a deep golden hue. The higher the quality of the saffron, the more intense and rich the color will be!
White wine adds a touch of acidity that balances the richness of the butter and Parmesan while enhancing the overall flavors of the risotto. It also deglazes the rice, helping to release the starch for an even creamier texture. Choose a dry, mineral-rich white wine like Verdicchio or Pinot Grigio for the perfect pairing. 🍷✨
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