Food

How to Make Risotto Milanese: Classic Risotto Milanese Recipe

Written by MasterClass

Last updated: Oct 5, 2024 • 3 min read

Risotto Milanese is a rich, earthy rice dish that is sure to satisfy many palates, whether on its own as a first course or topped with osso buco for a main course. Ready in under a half-hour, this easy risotto recipe is sure to become a new go-to for fulfilling your Italian cravings.

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What Is Risotto Milanese?

Risotto Milanese is a savory, saffron-infused variety of risotto, a classic dish consisting of long grain rice cooked in broth. A mainstay of cuisine in Northern Italy, risotto alla Milanese is made with starchy Arborio rice cooked in a flavorful combination of beef broth, white wine, shallots, and saffron powder.

Risotto is cooked slowly to allow the grains of Arborio rice to release their amylopectin starches, resulting in a smooth, creamy sauce. The saffron adds an earthy flavor to this rich dish, while grated Parmesan cheese adds a savory, pungent hit of flavor.

6 Tips for Making Risotto Milanese

While risotto is made with a simple list of ingredients, there are a few tricks that home cooks should follow to prevent the dish from becoming mushy or burning. Follow these tips to make a creamy, chewy plate of risotto Milanese.

  1. 1. Use a narrow pot. When cooking risotto, it’s important for the grains of rice to maintain near-constant contact with each other in order to release their creamy starches. Too wide or large of a pot can create uneven temperatures in the pot and lead your rice to cook unevenly.
  2. 2. Watch your risotto closely. Stirring your risotto too much can make it gummy and porridge-like. However, not stirring it enough may lead to it burning in the pan. A good rule of thumb is to watch your risotto as it cooks, stirring sparingly to aerate it and prevent the bottom from burning at the same time.
  3. 3. Add the stock slowly. Adding your stock in small portions allows the rice to slowly absorb the liquid while emitting its starches to make the dish creamy. As a rule, wait until the rice has fully absorbed one portion of stock before adding more.
  4. 4. Heat up your stock first. Warm the stock in a small saucepan before adding it to the rice. Adding cold or room temperature stock to the hot pot of rice will cool the ingredients down and interrupt the cooking process.
  5. 5. Use high-quality saffron. To achieve the best saffron flavor, use fresh saffron threads rather than store-bought powder. To prepare the saffron for cooking, grind the threads into a powder using a mortar and pestle and immediately add the spice to your risotto broth.
  6. 6. Cook the rice al dente. Overcooking the risotto will result in a porridge-like texture, rather than a creamy, chewy dish. Taste the rice periodically until it is al dente, then remove the pot from the heat. The risotto will continue cooking in the residual heat.

Risotto Milanese Recipe

17 Ratings | Rate Now

makes

prep time

5 min

total time

25 min

cook time

20 min

Ingredients

  1. 1

    Melt the butter in a large saucepan over low heat.

  2. 2

    Add the shallots to the pan and sauté them until they are slightly softened, about 3–4 minutes.

  3. 3

    Add the rice to the pan and increase the temperature to medium-high heat. Stirring frequently, cook the rice until the grains are opaque and toasted, about 5 minutes.

  4. 4

    Reduce the temperature to medium heat and add the white wine to the pan. Stir constantly until the liquid has mostly evaporated.

  5. 5

    Using a ladle, add one ladle of beef stock at a time. Stir until the liquid is fully absorbed before adding another ladle of broth. Repeat this process until all of the broth has been added and the rice is slightly tender but al dente. If all of the stock has been added and the rice is still firm, add a ladle of hot water.

  6. 6

    Turn off the heat and stir in the saffron, salt, pepper, and Parmesan cheese.

  7. 7

    Cover the pan and let the risotto rest for 5 minutes.

  8. 8

    Divide the risotto into 4 bowls and serve with additional grated cheese for topping.

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