Risotto alla Milanese

Risotto alla Milanese is a classic Italian dish that hails from the city of Milan. Renowned for its vibrant golden colour and rich flavour, this creamy risotto is infused with saffron, offering a distinctive taste and aroma. Risotto alla Milanese is a beloved culinary tradition that showcases the versatility of Arborio rice and the artistry of Italian cuisine.

Origin and History

Risotto alla Milanese has its roots in Northern Italian cuisine, particularly in the Lombardy region, where Milan is located. The dish is said to have originated in the 19th century, with the use of saffron as a key ingredient. The vibrant colour and unique flavour imparted by saffron make this risotto a celebrated specialty, often served on special occasions and festive gatherings.

Ingredients

Basic Ingredients:

Arborio Rice: A short-grain rice known for its creamy texture when cooked.

Onion or Shallots: Finely chopped for flavour.

White Wine: Dry white wine is often used to deglaze the pan.

Chicken or Vegetable Broth: Used to gradually cook the rice to a creamy consistency.

Parmesan Cheese: Grated Parmesan adds richness and depth.

Butter: Unsalted butter contributes to the creaminess of the dish.

Salt and Pepper: Season to taste.

Signature Ingredient:

Saffron Threads: The key ingredient that imparts the characteristic golden colour and a subtle, earthy flavour. Saffron is typically infused in warm broth before being added to the risotto.

Preparation

Infuse Saffron:

Place saffron threads in a small bowl and add a few tablespoons of warm broth. Let it steep to infuse the saffron's colour and flavour.

Sauté Onions:

In a wide, heavy-bottomed pan, sauté finely chopped onions or shallots in butter until translucent.

Toast Rice:

Add Arborio rice to the pan and toast it, stirring constantly until the edges become translucent.

Deglaze with Wine:

Pour in white wine and stir until it is mostly absorbed by the rice.

Gradual Cooking:

Begin adding warm saffron-infused broth one ladle at a time, stirring frequently.

Continue adding broth and stirring until the rice is cooked to a creamy consistency.

Finish with Cheese and Butter:

Stir in grated Parmesan cheese and additional butter to enhance creaminess.

Season and Serve:

Season the risotto with salt and pepper to taste.

Serve the Risotto alla Milanese hot, garnished with additional Parmesan if desired.

Serving Suggestions

Risotto alla Milanese can be served as a standalone dish or as a side complementing various proteins, such as osso buco or grilled meats. It pairs well with a crisp white wine or a light red wine.

Variations

Seafood Milanese: Incorporate seafood such as shrimp or scallops for a seafood twist.

Vegetarian Milanese: Create a vegetarian version by using vegetable broth and adding sautéed mushrooms or asparagus.