When I was in Milan there was one dish I really was looking forward to. That dish was Risotto alla Milanese which is a saffron risotto. The vibrant colour and those delicious saffron risotto flavours. I tried this at my favourite restaurant in Milan, Osteria Brunello. The Risotto Milanese and the veal cotoletta, both Milanese specialties where amazing. But this is a how to cook risotto alla milanese recipe not a cotoletta recipe.
How to Cook Risotto alla Milanese Recipe
- Approximately 0.25g of Saffron threads
- 90 grams of Parmegiano Reggiano (Parmesan) freshly grated
- 1 1/2 Cups of risotto rice
- 50g of butter
- 2 cloves of garlic finely diced
- 1 brown onion finely diced
- 125mL dry white wine
- 1L beef stock (or beef bone broth)
- 2 tbsp olive oil
- Get your stock heating up on a low heat
- Put 10g butter and the olive oil into the pan
- Add the onion and the garlic
- After a few minutes add the Rice and continuously stir
- After a few minutes add 90% of the wine
- When the wine has reduced slightly add your first 2 ladles of hot stock
- Continuously stir, and adding stock to keep it wet
- Continue this until the stock is finish
- However when you have only 1/3 of the stock left, add the saffron
- Continue stiring and adding stock. The aim is to add the saffron about 7 mins before your rice is cooked, in order to infuse and develop that nice colour too.
- With your final ladle of stock, add the rest of the wine, the remaining 40g of butter and majority of the cheese, but leave some to sprinkle on at the end. Turn off the heat too at this point.
- Give the saffron risotto a big vigorous final stir and serve hot.
- Enjoy your Risotto alla Milanese!
I love this saffron risotto and now you know how to cook risotto alla Milanese! The more traditional recipe I believe uses a beef bone broth or beef broth. It tasted great with normal beef stock in this recipe. I did notice the yellow colour was not as luminescent as I have seen. It was very yellow don’t get me wrong but not super vibrant yellow. Perhaps the deep coloured beef stock dulled the colour? If anyone knows let me know 😉 Also in some of the completely traditional methods I have also seen bone marrow used too.
See some more Locally Inspired dishes from my time in Italy.
Craving a saffron risotto? Try my Risotto alla Milanese recipe! Let me know what you think…