Risotto alla milanese: the traditional Italian recipe

When it comes to Italian cuisine, risotto alla milanese holds a privileged place. This dish, known for its characteristic creamy rice and vibrant golden color, thanks to saffron, is an emblem of Lombard tradition. Furthermore, its preparation, although simple, requires attention to every detail to obtain the perfect balance between flavor and texture. In this article, you will discover how to prepare this jewel of Italian gastronomy. Thus, you will be able to bring a piece of Milan to your table.

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History and tradition of risotto alla milanese

A dish that evokes the elegance of Milan
Risotto alla milanese has a long tradition that dates back centuries. At that time, the city of Milan was known not only for its art and fashion, but also for its exquisite cuisine. It is said that this dish was created by an apprentice glassmaker in the 16th century. Inspired by the shine of the saffron he used in his works, he decided to incorporate it into the rice, giving rise to a unique and instantly recognizable recipe.

The symbol of saffron
The saffron not only provides its characteristic golden color, but also an aroma and flavor that make this dish unmistakable. This ingredient, known as “red gold,” has been valued for centuries. Its ability to transform the simplest dishes into authentic culinary jewels is what makes it an indispensable element in this recipe.

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Main ingredients
For 2 people:
Preparation time: 10 minutes
Cooking time: 25-30 minutes

• 160 g Carnaroli rice (or Arborio)
• 40 g butter (divided into 2 parts)
• 40 g bone marrow (veal midollo)
• 1\/2 onion, finely chopped
• 1\/4 glass dry white wine
• 750 ml meat broth (keep hot at all times)
• 0.5 g saffron (a few threads dissolved in a little hot broth)
• 40 g grated Parmigiano Reggiano cheese
• Salt to taste
• White pepper
  
  Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.

  

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  Step-by-step preparation of risotto alla milanese

  Sauté the onion in butter
  In a wide, heavy-bottomed pan, melt one part of the butter and add the finely chopped onion. Cook over low heat until translucent, but without browning it. This step is essential to create the aromatic base of the risotto.

  Toast the rice dry
  In a separate pan, add the Carnaroli rice without any liquid or fat. Stir constantly for a few minutes to toast it slightly. This process seals the grains and helps maintain their structure during cooking.

  Combine the preparations and deglaze with white wine
  When the rice is toasted, transfer it to the pan with the sautéed onion. Mix well to combine the flavors. Then, pour in the dry white wine. Cook over medium heat, stirring until the alcohol has completely evaporated. This will leave only its touch of acidity, balancing the dish.

  Cook the rice with the hot broth
  Incorporate the meat broth, which must be kept hot at all times. Add it one ladle at a time, stirring constantly so that the rice absorbs it before adding more. This process, known as “mantecatura,” releases the starch from the rice and ensures the creamy texture characteristic of risotto.

  Add the saffron
  Halfway through cooking, dissolve the saffron threads in a little hot broth and add it to the rice. This will give its distinctive golden color and an unmistakable aroma. Continue adding broth and stirring until the rice is al dente.

  Finish with butter and Parmigiano
  When the rice is cooked, remove the pan from the heat. Add the remaining cold butter and the grated Parmigiano Reggiano. Stir gently to integrate the ingredients and achieve a perfect emulsion. Thus, the risotto will have exceptional shine and creaminess.

  Serve hot and enjoy
  Let the risotto rest for a minute before serving it on hot plates. Garnish with an extra touch of grated Parmigiano and a pinch of freshly ground white pepper to enhance its flavor.