Risotto alla Milanese, the iconic saffron-infused Milanese risotto, is more than just a dish; it’s a culinary experience. Its vibrant yellow hue and creamy texture are a testament to the simplicity and elegance of Italian cuisine. This seemingly straightforward recipe requires a bit of technique to master, but the reward is a risotto that is both comforting and utterly delicious.
The Saffron’s Story
The star of the show, saffron, lends its distinctive color and subtle, earthy flavor to the risotto. High-quality saffron is essential for achieving the best results. Don’t skimp on this ingredient – it truly makes all the difference! 
Learn more about selecting the perfect saffron for your risotto.
Building the Risotto Base
The foundation of any great risotto is the soffritto, a finely chopped mixture of onion, celery, and carrot. This aromatic base provides a depth of flavor that complements the saffron beautifully. The process of slowly toasting the rice in this soffritto is crucial for achieving a creamy texture. 
The Art of Constant Stirring
This is where the magic happens! The constant addition of hot broth and the diligent stirring are what create the creamy consistency of risotto. It’s a slow, meditative process, but the results are well worth the effort. It’s worth mastering the proper stirring technique to unlock the full potential of your risotto. Remember to keep the heat low and to add the broth gradually, one ladle at a time.
Adding the Saffron
Infusing the broth with saffron is key. Steep the saffron threads in hot broth to extract their vibrant color and flavour. Gradually incorporating this saffron-infused broth adds a beautiful yellow hue and delicate flavor to the rice. This step is critical for authenticity and taste. [IMAGE_3_HERE] For more tips on infusing saffron into your broth, check out this guide.
Finishing Touches and Serving
Once the rice is cooked al dente and the risotto is creamy, a final touch of butter and Parmesan cheese adds richness and elevates the dish to perfection. Serve immediately to fully enjoy its delightful texture and taste. Garnish with some finely grated Parmesan cheese and a sprig of fresh parsley. [IMAGE_4_HERE]
A Taste of Milan
Risotto alla Milanese is more than just a recipe; it’s a taste of Milanese culinary tradition. Its simple ingredients, combined with careful technique, create a dish that is both elegant and deeply satisfying. Enjoy the process, savor the flavors, and immerse yourself in the culinary heart of Italy.
Frequently Asked Questions
What type of rice is best for Risotto alla Milanese? Arborio rice is the traditional and best choice for its creamy texture and ability to absorb liquid.
Can I use pre-made broth? Yes, but homemade broth will provide a richer and more flavorful risotto.
How do I know when the risotto is cooked? The rice should be cooked al dente, with a slight bite to it. The texture should be creamy and not mushy.
Can I make this ahead of time? It’s best served immediately. Risotto doesn’t reheat well, so it’s best to enjoy it fresh.
What wine pairs well with this dish? A light-bodied white wine like Pinot Grigio or a crisp Sauvignon Blanc complements the risotto beautifully.
