Saffron risotto alla milanese is one of the most satisfying yet simplest risotto to make!
Here are a few tips for a successful dish:
- Be patient!
- Keep a close watch throughout the cooking process.
- Add your liquid one spoonful at a time and let the liquid be almost fully absorbed before adding another spoonful.
- Taste your rice often towards the end until you have a creamy risotto rice that is tender with a little bite.
Don’t know what to eat this with? I love pairing this recipe with an Osso Bucco Milanese!
- 8 cups chicken broth
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups Arborio rice
- 3 pinches saffron threads (can replace with ground saffron)
- 6 tbsp Parmesan cheese, grated
- Salt and pepper, to taste
- In a saucepan, bring chicken broth to a simmer. Keep warm over low heat.
- In a large saute pan, melt butter over medium heat.
- Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads.
- Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy.
- Remove risotto from heat, add grated cheese, salt and pepper.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.