Risotto alla milanese

Benvenuti, amici! Today we're diving into the heart of Milano with the most iconic risotto of all time - Risotto alla Milanese…. this golden beauty isn't just a dish; it's a piece of Italian history that's been making hearts sing since the Renaissance. A silky, golden masterpiece awaits.

The Legend of the Golden Rice.

Picture this: 16th century Milano, master glassmaker Valerius di Fiandra working on the Duomo's stained-glass windows. His apprentice, nicknamed 'Zafferano' for his love of saffron, decides to add the precious spice to his wedding feast risotto. The result? Pure magic! And così, Risotto alla Milanese was born!

Prep: 5 minutes - Cook: 35 minutes

Ingredients (Serves 4)

From our kitchen to yours:

Riso Carnaroli – 320g

Parmigiano Reggiano or Grana Padano – 60g - grated

From your pantry:

Butter – 60g 

1.5l rich meat broth - the original recipe calls for beef bone marrow... but we can do without it!

1 small onion – finely chopped

Saffron – 1 to 2 grams

Equipment:

Large saucepan

Large risotto or wide based pan

Ladle

Instructions:

The magical sauté

Melt half the butter in your risotto pan. Add the finely chopped onion and cook gently for around 10 minutes, until they become translucent like morning mist over Lake Como. This is your flavour foundation!

Toasting

Add the Carnaroli rice and toast it gently for 2-3 minutes, stirring with amore. Each grain should be coated and glistening like tiny pearls and making a gentle sizzle.

Hot Broth

Gently warm your meat broth in a separate saucepan. Now begins the sacred ritual: Add one ladle of hot broth at a time, stirring slowly with the patience of a Milanese artisan. Let the rice absorb each addition, never rushing — just enough to keep it from drying out. This meditative process should take around 18 minutes, as the grains soften and the flavours deepen.

Liquid Gold

Halfway through the 18 minutes, dissolve the saffron in a little of the warm broth and add it to the rice. Watch as your risotto transforms into liquid sunshine - the moment when ordinary rice becomes extraordinary!

The Final Dance

When the rice is perfectly al dente (it should have a slight bite, like a good Italian conversation!) remove from the heat. Add the remaining butter and grated cheese, stirring vigorously to create that creamy, flowing texture. This is called 'mantecatura' - the final dance! Let the risotto rest for few minutes covered. 

Serving suggestion

Serve immediately in warmed bowls, with perhaps a glass of Franciacorta or a crisp Soave. 

Risotto alla Milanese is more than just a dish — it's a celebration of tradition.

 

Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.

 

Buy Carnaroli rice