Authentic Risotto alla Milanese: Milan’s Golden Treasure

Risotto alla Milanese is one of Northern Italy’s most iconic dishes, with a rich history dating back to the 16th century. This luxurious saffron-infused rice dish isn’t just known for its stunning golden color, but for the technique that creates a perfect creamy texture while keeping each grain of rice separate and al dente.

The Perfect Ingredients

• 320g Carnaroli rice (preferred over Arborio as it holds its shape better)
• 1 liter high-quality chicken stock, kept warm
• 1 small onion, very finely diced
• 2 generous pinches of saffron threads (about 0.5g)
• 60g unsalted butter (divided: 30g for cooking, 30g for mantecatura)
• 60g Parmigiano Reggiano, freshly grated
• 60ml dry white wine
• 2 tablespoons extra virgin olive oil
• Salt to taste

The Key to Authentic Saffron

The star ingredient in this dish is saffron, which gives the risotto its signature golden hue and subtle floral aroma. When purchasing saffron, look for threads with red stigmas and orange tips—not yellow throughout—to ensure you’re getting the authentic product. While expensive, you only need a small amount to achieve the desired effect.

Step-by-Step Preparation

1. Prepare the Saffron

• Warm your chicken stock in a saucepan.
• Place half of your saffron threads in a small bowl with 2-3 tablespoons of hot stock.
• Let them steep for at least 10 minutes to release both color and flavor.
• Reserve the remaining threads to add directly to the risotto later.

2. Begin the Risotto Base

• In a heavy-bottomed pan or Dutch oven, heat the olive oil and half the butter over medium heat.
• Add the finely diced onion and sweat until translucent, about 3-4 minutes. Avoid browning.

3. Toast the Rice (Tostatura)

• Add all the rice at once and stir continuously for about 2 minutes.
• Look for the grains to become slightly translucent around the edges while remaining white in the center.
• Listen for a gentle clicking sound as you stir—this indicates perfect toasting.

4. Deglaze with Wine

• Pour in the white wine and stir until completely absorbed.
• Continue stirring until you no longer smell alcohol, about 1-2 minutes.

5. The Heart of Risotto Making

• Add one ladle of hot stock to the rice along with the saffron-infused liquid and remaining saffron threads.
• Stir gently but constantly to release the starch and prevent sticking.
• Wait until each addition of stock is almost completely absorbed before adding the next ladle.
• Maintain a gentle simmer throughout the process.
• Continue adding stock one ladle at a time for about 16-18 minutes total.

6. Test for Doneness

• After about 14 minutes, start tasting the rice.
• Look for the perfect al dente texture—tender but with slight resistance at the center.
• The risotto should have a creamy, flowing consistency (what Italians call “all’onda” or wave-like).

7. The Final Touch (Mantecatura)

• Turn off the heat and add the remaining butter and all the grated Parmigiano Reggiano.
• Stir vigorously to emulsify these ingredients into the risotto.
• This creates the signature silky, creamy texture that defines perfect risotto.
• If too thick, add a small amount of hot stock to achieve the right consistency.

8. Rest and Serve

• Cover the pot and let the risotto rest for about 2 minutes.
• This final rest allows the flavors to meld and the rice to relax.
• Serve on warmed plates where the risotto should gently spread while maintaining its creamy consistency.
• Optionally, add a final sprinkle of Parmesan on top.

Serving Suggestions

Traditionally, Risotto alla Milanese is served as a first course (primo piatto), but it also makes a beautiful side dish for Osso Buco. The combination of these two dishes creates the ultimate Milanese feast.

Each bite of this golden delicacy should showcase perfectly cooked rice grains—distinct yet coated in that luxurious saffron-infused sauce. The creamy texture combined with the subtle floral notes of saffron creates a dish that’s both comforting and sophisticated.

With a little patience and attention to detail, you can bring this authentic taste of Milan to your own table. Remember, risotto demands your attention but rewards your patience with one of Italy’s most beloved culinary treasures.