Description
A creamy and elegant Italian risotto infused with saffron and finished with Parmesan cheese. This classic dish, known as Risotto alla Milanese, delivers luxurious flavor and a stunning golden color using simple ingredients and traditional technique.
Ingredients
- 1/2 teaspoon saffron threads
- 5 cups chicken broth
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt, to taste
- Black pepper, to taste
Instructions
- Gently crush saffron threads and add to chicken broth. Warm the broth over low heat to infuse.
- In a large pan, heat olive oil over medium heat. Add shallot and cook for 3 minutes until soft and translucent.
- Add Arborio rice and stir to coat with oil. Toast for 1–2 minutes until edges are slightly translucent.
- Pour in the white wine and stir until mostly absorbed.
- Begin adding warm saffron broth one ladle at a time, stirring gently. Allow each addition to absorb before adding the next.
- Continue for about 18–20 minutes until the rice is creamy and al dente.
- Remove from heat and stir in grated Parmigiano-Reggiano until melted and creamy.
- Season with salt and black pepper to taste. Serve hot.
Notes
- Use high-quality vegetable broth for a vegetarian version.
- Add a small pat of butter at the end for extra richness.
- Substitute shallot with finely chopped onion if needed.
- Do not rinse the rice; starch is essential for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 15mg
