Risotto alla Milanese

Risotto alla Milanese is a classic dish from the Lombard tradition, loved for its golden color and rich flavor. Here is the recipe:

Ingredients

• 320 g Carnaroli or Arborio rice
• 1 liter meat broth
• 1 sachet saffron
• 1 small white onion
• 50 g butter
• 1/2 glass dry white wine
• 50 g grated Parmesan
• Salt, to taste
• Pepper, to taste (optional)

Preparation

1. Prepare the meat broth and keep it warm on a burner.
2. Finely chop the onion and sauté it in half the butter in a large pot until translucent.
3. Add the rice and toast it over high heat until the grains become slightly transparent, stirring constantly.
4. Deglaze with the white wine and let it evaporate over high heat.
5. Lower the heat and begin adding the broth one ladle at a time, waiting for the liquid to be absorbed before adding the next, continuing to stir.
6. Halfway through cooking, dissolve the saffron sachet in a ladle of hot broth and add it to the risotto, stirring to distribute the color evenly.
7. Continue cooking by adding broth and stirring until the rice is al dente but creamy (about 18 minutes).
8. Remove the risotto from the heat and stir in the remaining butter and grated Parmesan, mixing vigorously.
9. Let the risotto rest covered for a couple of minutes before serving, then adjust salt and pepper if desired.

Trivia

Risotto alla Milanese has a long history, and its characteristic yellow coloring, due to saffron, is said to have been introduced for the first time during the construction of the Milan Cathedral by a glassmaking apprentice who used saffron to color glass and decided to use it in risotto as well during a wedding banquet.

Enjoy this rich and creamy dish, perhaps accompanied by a good glass of Lombard white wine!