Risotto alla Milanese Recipe

Prep in: 10 mins
Cook in: 45 mins
Ready in: 55 mins
I’m Going To Show You How To Make Risotto Alla Milanese A Risotto Alla Milanese.


  • Risotto Rice
  • Small Onion
  • Salt
  • White Wine
  • Unsalted Butter
  • Saffron Threads
  • Parmesan Cheese
  • Parmigiano-Reggiano
  • Pepper
  • Olive Oil
  • Chicken Stock
  • Butter



We can get started you’re going to see some arborio rice or risotto rice one small onion finely chopped white wine unsalted butter some saffron threads good quality Parmesan cheese and I always use parmigiano-reggiano salt and pepper a little bit of olive oil and you’re also going to need some chicken stock.I’m going to add in my onion. I have it over medium-high heat and now to my chicken stock that’s been simmering back there I’m going to add in some saffron threads and saffron threads are actually found in the crocus flower so it is a very expensive spice but it is crucial for this result too otherwise without this you basically have white results though.


You don’t have risotto Milanese this is what gives it that flavor that means on a state or saltos known for so take a pinch it out and put it into the warm stock and that’s going to infuse and give it a beautiful like golden color so as that’s going.I’m going to just saute put this a little bit higher there we go I’m going to put a little bit of salt in my onions just to flavor them and help them draw out their liquid or their water.I should say and cook them for about four to five minutes or until they develop a little bit of color and begin to cook down they look fabulous now to this I’m going to add in my results to rice.


I’m going to just cook it for about a minute or two I want it to get coated in that olive oil that’s now been infused with the onion and I started get toasted a little bit which is delicious so,let that go for about a minute or so that’s this.I’m going to add in some white wine and this is gonna cook for a just a minute and when the wine reduces then.I’m going to add in my first ladle of the chicken stock and I’ll show you what that looks like once were there now that the wine has reduced.I’m going to start adding in my chicken stock one ladle full at a time and that’s super important look at the color our gorgeous is that and that is from the saffron it’s just so wonderful now.


You’re not going to add any more liquid until this first ladle full that we just added up chicken stock is going to reduce just like the wine did and then once it’s reduced you add in another later full and you keep doing that until the result is cooked and nice and tender but still our dente it’ll take about 18 minutes or so and I’ll show you what it looks like but we’re at the finish line my risotto is just about done and at this point it’s nice and al dente with a nice bite to it now most people would think that that’s perfect consistence but it’s not because as it cools it sets and that doesn’t have enough liquid.

5So,I’m going to put in another ladle full turn it completely off and it’s going to look liquidy but trust me when I tell you this is going to work you’re going to put in a good amount of unsalted butter make sure it’s at room temperature right in huh pretty generous amount of parmigiano fabulous season it with salt and pepper how gorgeous.I got golden color from the saffron it’s amazing like liquid gold almost good amount of salt but don’t overdo it because the cheese is salty give it a big stir now you’re going to put the lid on and leave it alone for five minutes that five minutes is going to work wonders on this.I’ll show you what it looks like right before we serve it