An Italian Chef Shows How To Make Authentic Risotto alla Milanese

Authentic Risotto alla Milanese Recipe 🇮🇹

Learn how to make one of Northern Italy’s most iconic dishes—Risotto alla Milanese! This golden saffron-infused risotto has a rich history dating back to the 16th century. I'll guide you step by step to achieve that perfect creamy texture while keeping each grain of rice al dente.

Ingredients:
320g Carnaroli or Arborio rice (1½ cups)
1L high-quality chicken stock (4 cups), kept warm
1 small onion, finely diced
2 generous pinches of saffron threads (~0.5g)
60g unsalted butter (6 tbsp, divided)
60g Parmigiano Reggiano, grated (½ cup)
60ml dry white wine (¼ cup)
2 tbsp extra virgin olive oil
Salt to taste
Cooking Steps:
1️⃣ Prep: Heat the chicken stock. Steep half of the saffron in hot stock for 10 min.
2️⃣ Sauté: Cook the onion in olive oil & butter until translucent (not browned).
3️⃣ Toast the Rice: Stir the rice continuously for ~2 min until edges turn translucent.
4️⃣ Deglaze: Add white wine & stir until absorbed.
5️⃣ Gradual Stock Addition: Add hot stock one ladle at a time, stirring constantly. Incorporate saffron-infused liquid and remaining saffron threads.
6️⃣ Final Touch: Once the risotto reaches a creamy consistency (~16-18 min), turn off the heat. Stir in butter & Parmigiano Reggiano vigorously for a silky finish.
7️⃣ Rest & Serve: Let the risotto rest for 2 min before plating. Serve warm and enjoy!

💛 This dish is traditionally served as a primo piatto (first course) or as a perfect side for Osso Buco.

🔔 Subscribe for more traditional Italian recipes! Next week, we’ll pair this with Osso Buco for the ultimate Milanese feast.

⏰ Timestamps:
00:00 - Introduction & History
00:32 - Ingredients & Preparation
01:43 - Cooking Step-by-Step
04:22 - Finishing Touches & Plating

🔖 Tags: #RisottoAllaMilanese #ItalianCuisine #SaffronRisotto #AuthenticItalianCooking #CookingWithLove