Risotto alla Milanese - A Taste of Lombardy Tradition

🍝 About This Dish

Risotto alla Milanese is a signature dish hailing from the Lombardy region in northern Italy, particularly from the vibrant city of Milan. This saffron-infused risotto is not only a culinary delight but also a reflection of Milan's rich history and culinary heritage. Legend has it that the golden hue of this dish was created by a young apprentice working on the stained glass windows of Milan's Duomo cathedral, who added saffron to the rice in celebration of the upcoming wedding of a noble family.

🌿 Ingredients Overview

• Risotto Rice (Riso Carnaroli or Arborio) - Carnaroli or Arborio rice
• Saffron Threads (Zafferano) - Zafferano
• Chicken or Vegetable Broth (Brodo di Pollo o Verdure) - Brodo di Pollo o Verdure
• White Wine (Vino Bianco) - Vino Bianco
• Butter (Burro) - Burro
• Parmesan Cheese (Parmigiano Reggiano) - Parmigiano Reggiano
• Onion (Cipolla) - Cipolla

✨ What Makes It Special

Risotto alla Milanese stands out for its luxurious saffron flavor, which not only adds a distinctive taste but also gives the dish its vibrant yellow color. The creamy texture, achieved through the slow cooking and constant stirring of the rice, is another hallmark of this traditional recipe. While variations exist, the essence of Milanese risotto lies in the simplicity of its ingredients and the precise technique required to achieve the perfect consistency.

📝 Ingredients

• 320g Carnaroli or Arborio rice
• 1 small onion, finely chopped
• 1L chicken or vegetable broth
• 100ml white wine
• A pinch of saffron threads
• 60g butter
• 60g Parmigiano Reggiano, grated
• Salt and pepper to taste

👨‍🍳 Preparation Method

1. In a saucepan, heat the broth and keep it simmering.
2. In a separate large pan, melt half the butter and sauté the onion until translucent.
3. Add the rice to the pan and toast it for a few minutes until translucent around the edges.
4. Pour in the white wine and let it evaporate.
5. Dissolve the saffron in a ladle of hot broth and add it to the rice.
6. Begin adding the hot broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue this process until the rice is creamy but al dente, about 18-20 minutes.
8. Remove the pan from the heat, stir in the remaining butter and Parmesan cheese.
9. Season with salt and pepper, cover, and let it rest for a few minutes before serving.

⏰ Timing Guide

• Preparation: 10 minutes
• Cooking: 20 minutes
• Total: 30 minutes

🍷 Wine Pairing

Risotto alla Milanese pairs beautifully with a crisp Italian white wine such as a Pinot Grigio or a light Chardonnay. The wine's acidity and fruity notes complement the richness of the dish, creating a harmonious balance on the palate. Serve the risotto hot in shallow bowls, allowing the creamy texture to shine.

💭 Chef's Notes

• Use high-quality saffron for an authentic flavor and color.
• The key to a creamy risotto is the gradual addition of hot broth and constant stirring.
• Feel free to customize with additional ingredients like sautéed mushrooms or asparagus for your twist on this classic dish.

📦 Storage

Risotto is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, adding a splash of broth to revive the creamy texture.

Enjoy the taste of Lombardy with this exquisite Risotto alla Milanese, a dish that encapsulates the essence of Milanese culinary tradition and craftsmanship. Buon appetito!