Risotto · Media
Saffron Risotto of Milan
Risotto alla Milanese
- Preparation
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Difficulty
- Media
Milan’s golden signature, first recorded at a cathedral glassmaker’s wedding in 1574, owes its colour to saffron and its soul to patience. Arborio rice releases its starch slowly, stirred wave by wave into a dish that glows like the mosaics it was said to imitate. This is risotto in its purest, most aristocratic form.
- 01
Bloom the saffron
Steep the saffron threads in a small ladle of warm stock and set aside. The infusion needs at least ten minutes to surrender its full colour and perfume. Meanwhile, bring the remaining stock to a gentle simmer beside your risotto pan.
- 02
Build the soffritto
Warm the olive oil with 20 g of butter over medium heat and sweat the minced onion until translucent, never coloured — about five minutes. The onion should melt into the background, a foundation rather than a flavour.
- 03
Toast the rice
Add the Arborio and stir for two minutes until each grain is hot to the touch and faintly pearlescent at the edges. This tostatura seals the grain so it releases starch gradually. Pour in the wine and let it evaporate completely.
- 04
Feed it, ladle by ladle
Add simmering stock one ladle at a time, stirring often, waiting until each addition is nearly absorbed before the next. After twelve minutes, stir in the saffron infusion. Continue until the rice is al dente and flows in a slow wave — about eighteen minutes in all.
- 05
Finish with the mantecatura
Off the heat, beat in the remaining cold butter and the Grana Padano with vigour until the risotto turns glossy and creamy. Season, cover, and rest for one minute. It should spread softly across the plate — all’onda, like a wave.
To Serve
Serve immediately on warmed flat plates, letting the risotto settle into a golden pool. A final thread of saffron on top is all the garnish it needs.
With Wine
A Franciacorta Brut, whose fine bubbles and brioche notes lift the saffron without competing. A young Lombard Chardonnay works with equal grace.
Per serving
- Energy
- 520 kcal
- Protein
- 13 g
- Carbohydrate
- 68 g
- Fat
- 20 g
