Risotto alla Milanese

Risotto alla Milanese Recipe

This week, let’s talk about my favourite risotto: Risotto alla Milanese!

Due to my gluten intolerance, and Ben’s lack of fondness for gluten-free pasta, creamy comfort food by way of something like Macaroni Cheese isn’t common in our home. Trying to juggle two pots of pasta bubbling away whilst creating a velvety rich cheese sauce on a Friday night? I’d rather not!

However, when the cold dark nights draw in, sometimes all we want is warm, comforting food in our lives, and so we turn to Risotto alla Milanese.

Risotto alla Milanese is a creamy risotto dish originating from Milan. Flavoured with saffron and white wine, it’s a little bit indulgent whilst simultaneously being incredibly simple. The saffron is what gives this risotto its undeniably recognisable golden colour.

And what better for a cold winter’s eve than a bowl of golden rice?

I’ve spoken before about how Italian food is all about the celebration of simplicity and this risotto further proves this point.

Risotto does tend to have a bad reputation for being time-consuming, or difficult. In all honesty, it’s very difficult to ruin a risotto, as long as you keep the ratio of rice to liquid correct (1:3) very little can actually go wrong.

Although simple, it’s still quite important to ensure you’re using the best ingredients for the job. Because of the simplicity of the recipe, it’s important to use the right ingredients to create the most flavoursome Risotto alla Milanese.

More often than not I encourage you to swap out ingredients, or make changes, however, in this instance I highly recommend the following:

Let’s talk Ingredients…

Arborio Rice: As you stir the stock through the short grain Arborio rice, the starches in the rice become thick and creamy. It may be tempting to swap this out for a different type of rice, however, all rice cooks differently and require different rice-to-liquid ratio. Best to stick with the following rice varieties, depending on availability: Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.

White Wine: I always use a dry white wine for my Risotto alla Milanese, and recommend the same. Using a sweet wine will only cause a sweetness in the risotto which detracts from, rather than compliments, the other flavours.

Chicken Stock: Always use a good quality liquid stock, or stockpot for risotto. Stock cubes, or stock powders, can taste quite artificial or salty. Always ensure the stock is steaming hot to boiling when adding to your risotto. Using stock that is too cold can increase the cooking times of your risotto.

Parmigiano-Reggiano: Feel free to swap this out for your favourite hard Italian cheese. I will quite often use Grana Padano, which I find adds a subtle nuttiness to the dish.

Salted Butter: Although it may be tempting to use Margarine or a similar alternative, it’s important to stick with butter in this recipe in order to ensure a perfectly creamy, savoury flavour that isn’t too oily. I always use salted butter in all my recipes, however, if you prefer unsalted, just remember to add salt towards the end of cooking!

From Italy to Your Plate: Homemade Milanese Risotto Recipe

Risotto alla Milanese is a culinary gem that I love in my kitchen, especially when I’m in the mood for a rich, creamy, and saffron-infused risotto. This classic Italian recipe combines arborio rice, saffron threads, and Parmesan cheese to create a luxurious, flavorful dish that’s simply exquisite.

Imagine a bowl of creamy risotto that’s smooth, yet slightly al dente. The saffron gives the dish its characteristic golden hue and a subtle, floral flavour. Saffron is the soul of this risotto, and it’s the world’s most expensive spice, making this dish all the more special.

The base of the risotto is arborio rice, which is known for its ability to absorb liquids and create a creamy texture. It’s simmered with a mixture of sautéed onions, white wine, and chicken or vegetable broth. This process allows the rice to release its natural starches, resulting in that iconic creaminess.

Parmesan cheese is a key ingredient that contributes a salty, nutty richness to the dish. It adds depth and complexity to the risotto’s flavour.

Risotto alla Milanese is more than just a dish; it’s an elegant experience. It’s perfect for special occasions, date nights, or when you want to savour the indulgence of Italian cuisine at its finest.

This dish embodies the art of Italian cooking, blending exquisite flavours to create a dish that’s both luxurious and comforting. Whether you’re a fan of Italian food or simply looking for a culinary masterpiece, this recipe is a must-try. It’s a taste of sophistication and culinary mastery that elevates your dining experience. So, why not give it a try and savour the magic of Risotto alla Milanese? Your taste buds and your soul will thank you.