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The Creamy Italian Side Dish I'll Never Stop Making
It's simple, but luxurious.
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Risotto Milanese
Andrea Rivera WawrzynFood Editor
published 1 day ago
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[Creamy saffron risotto topped with grated cheese in a speckled bowl, with a spoon resting inside.]
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
A simple, saffron-scented risotto that tastes like you’re at an Italian bistro.
Serves4 to 6
Makesabout 7 cups
Prep5 minutes
Cook40 minutes to 45 minutes
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[Creamy saffron risotto topped with grated cheese in a speckled bowl, with a spoon resting inside.]
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Quick Overview
Why You’ll Love It
- Simple, but hugely flavorful. The pared-down ingredients highlight the bright flavor of the saffron.
- It makes a great main or side dish. Serve up a big bowl as your main dish, or serve it on the side. It’s great either way.
A pot of creamy risotto is a stellar base for a cozy meal. You can top it with oven-roasted salmonor vegetables, swirl in some baby greens, or even serve it on the side of a centerpiece main dish like roasted chicken or pork loin. There’s almost no limit to the ingredients you can add to a pot of risotto to make it special. When I want something that’s simple, but more than a blank canvas, I turn to an Italian classic: risotto Milanese.
Risotto Milanese is a simple-but-luxurious dish that relies on a few ingredients to deliver a truly special flavor — onion, dry white wine, and saffron. Just a couple of pinches of saffron transform what could be a “standard” risotto preparation into an aromatic orange-hued delight. And the lack of any competing spices means the delicate flavor of the saffron can really shine. If you’re in the mood for a meal that feels fancy enough for a restaurant, but is ready in under an hour, this one’s for you.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Key Ingredients in Risotto Milanese
- Arborio rice: You can also use carnaroli rice — a type of risotto rice praised for both its flavor and its ability to maintain its shape during the cooking process — if desired.
- Yellow onion: The mild, sweet flavor of yellow onions doesn’t compete with the flavor of the saffron.
- Dry white wine: This recipe was developed with Sauvignon Blanc, but you can also use another dry variety like Pinot Grigio.
- Saffron: A few pinches of saffron add a unique, aromatic flavor and gentle orange hue to the risotto.
- Parmesan cheese: Gives the risotto a hint of creaminess and umami.
How to Make Risotto Milanese
- Heat the broth. Bring the broth to a simmer, then reduce the heat to keep warm while you start the risotto.
- Sauté the onion and toast the rice. Cook the onion in butter just until softened but not browned to begin building flavor in the risotto. Add the rice and cook until starting to turn translucent.
- Add the wine and saffron. Pour in dry white wine and add the saffron to the pot. Stir to release any grains of rice stuck to the bottom of the pan.
- Slowly add the broth. Stir the warm broth into the risotto, 1 cup at a time, waiting until most of it has been absorbed by the rice before adding more.
- Finish with butter and Parmesan. When the rice is fully cooked and creamy, remove the pan from the heat and stir in butter and Parmesan cheese.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Helpful Swaps
- You can substitute low-sodium vegetable broth for chicken broth to make the risotto vegetarian.
What to Serve with Risotto Milanese
Comments
Risotto Milanese Recipe
A simple, saffron-scented risotto that tastes like you’re at an Italian bistro.
Prep time 5 minutes
Cook time 40 minutes to 45 minutes
Makes about 7 cups
Serves 4 to 6
Nutritional Info
- Calories 402
- Fat 11.9 g (15.3%)
- Saturated 5.0 g (21.2%)
- Carbs 56.2 g (19.2%)
- Fiber 2.3 g (5.9%)
- Sugars 1.2 g
- Protein 9.1 g (7.8%)
- Sodium 512.1 mg (34.1%)
Ingredients
- 2 (32-ounce) cartons
low-sodium chicken or vegetable broth (8 cups)
- 2 tablespoons
olive oil
- 1
small yellow onion, finely chopped (about 3/4 cup)
- 1 teaspoon
kosher salt, plus more as needed
- 2 cups
arborio or carnaroli rice
- 1 cup
dry white wine
- 2 large pinches
saffron threads (about 1 teaspoon)
- 2 tablespoons
unsalted butter, cut into 4 pieces
- 2 ounces
Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
Instructions
Bring 2 (32-ounce) cartons of low-sodium chicken broth to a bare simmer in a large saucepan over medium-high heat; reduce the heat as needed to maintain the bare simmer.
Heat 2 tablespoons olive oil in a large high-sided sauté pan or Dutch oven over medium heat. Add 1 finely chopped small yellow onion and 1 teaspoon kosher salt. Sauté until just softened, about 3 minutes.
Stir in 2 cups arborio rice. Continue to stir and cook until the outside is translucent but the center is opaque, 2 to 4 minutes. Stir in 1 cup dry white wine and 2 large pinches saffron threads and cook, stirring constantly, until the wine has evaporated and the pan is almost dry, about 1 minute.
Begin adding the warm broth, 1 cup at a time, stirring occasionally. You do not need to stir constantly, but be sure to give it a stir a few times per addition of broth to ensure the rice cooks evenly. Wait until the broth has been almost completely absorbed by the rice before adding more broth. After about 15 minutes, begin tasting the rice to determine doneness.
Continue adding broth, 1 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency of thick porridge, 30 to 35 minutes total. You might not use all of the broth. If you run your spoon through the risotto, the risotto should flow slowly to fill in the space.
Remove the pan from the heat. Stir in 2 tablespoons chopped unsalted butter and 2 ounces finely grated Parmesan cheese until melted. Taste and season with more kosher salt as needed. Serve immediately, garnishing each bowl with more Parmesan cheese.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Add more broth when reheating to loosen to desired consistency.
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