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One of the masterpieces of northern Italia cuisine, this saffron-infused rice dish is the culinary symbol of Milan. It is known for its velvety texture and golden yellow hue.
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Cuisine
Typical of the Lombardy region, Risotto alla Milanese is prepared by slowly cooking high-starch rice variations with broth. It is considered the most elegant use of saffron in Italia food culture. Traditionally served alongside ossobuco, you can discover historical locations serving this dish via the Harita.
Ingredients
- 320g Carnaroli or Arborio rice
- 1 liter hot beef or bone broth
- 1g saffron threads
- 1 small onion (finely chopped)
- 60g butter
- 50g grated Grana Padano or Parmigiano Reggiano cheese
- 100ml dry white wine
Preparation
- Steep saffron threads in a small bowl with a bit of hot broth to release their color.
- In a wide pan, sauté the onion with half of the butter until translucent, then add the rice and toast it slightly.
- Pour in the white wine and stir until completely evaporated, then add the hot broth ladle by ladle as the rice absorbs it.
- Add the saffron broth near the end; once the rice is tender and creamy, remove from heat and vigorously stir in the remaining butter and cheese (mantecatura).
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