Milanese Risotto Recipe: A Classic Italian Dish

Difficulty: easy
Preparation: 15 min
Cooking: 16 to 18 min

He Milanese risotto It is a traditional Italian dish known for its rich flavor and unmatched creaminess. Here I present you a detailed guide to prepare this delicious delicacy, ideal for a special meal.

Ingredients

For 4 people:

• 400 g Arborio or Carnaroli rice
• 50 g butter
• 4 shallots
• 200 ml dry white wine
• 1 l of chicken broth
• 75 g grated Parmesan cheese
• Saffron
• Ground black pepper
• Salt

Preparation

1. Preparation of the Ingredients

Before you start cooking, it is important to have all the ingredients ready. Chop finely shallots and grate the Parmesan cheese. Dissolve the saffron in some hot broth to release its color and aroma. Make sure to keep the chicken broth warm throughout the process, as this helps the rice to cook evenly.

2. Sautéed Shallots

In a large saucepan, melt the butter over medium heat. Add the chopped shallots and cook gently for about 10 minutes, stirring occasionally to prevent browning. This step is crucial to developing the flavor base of risotto, since caramelized shallots provide a sweet and aromatic touch.

3. Toasting the Rice

Add the rice to the saucepan with the shallots and fry for 1-2 minutes, making sure that each bean is well coated with butter. This roasting process, known as “toasting,” helps seal the grains and develop a creamier and more uniform final texture in the risotto.

4. Adding the Wine

Add the white wine to the pan and cook over high heat. Let the rice absorb the wine while the alcohol evaporates. This step, called «sfumatura», not only adds depth of flavor but also helps balance the richness of the dish with the acidity of the wine.

5. Adding the Broth

Start to Add the hot broth to the rice, one ladle at a time. Stir constantly so that the rice releases its starch and acquires the characteristic creaminess of risotto. Wait until the rice has absorbed almost all the liquid before adding more broth. This process will take approximately 18 minutesPatience and attention are key here to ensure the rice cooks properly and absorbs all the flavors.

6. Saffron and Parmesan

Three minutes away After finishing cooking, add the dissolved saffron and mix well so that the golden color is evenly distributed. Remove the pan from the heat, Add the grated parmesan and stir vigorously to melt and integrate into the risotto. This final step, known as «buttery«, is essential to obtain the creamy texture and rich flavor of risotto.

7. Flavor Adjustment

Taste the risotto and adjust the seasoning with salt and pepper ground black pepper to taste. Salt will bring out the flavors, while the Pepper will add a touch of spiciness which perfectly complements the richness of the cheese and rice.

8. Serve

Serve the risotto immediately in deep plates. You can decorate with a little more grated parmesan and, if you wish, some saffron threads for a final touch of colour and flavour. Risotto should be creamy and fluid, known in Italy as “all'onda”, meaning it should move like a wave when served.

Tips for a Perfect Risotto

• For the rice:

Keep the paella pan at medium heat, add the rice and stir well. Pour in the broth little by little, ladle by ladle, stirring often with a wooden or silicone spoon. You have to wait for the rice to absorb the liquid before adding more.

Season with salt and pepper and repeat the operation for 16-18 minutes until the rice is cooked (it should be a little hard).

Add the saffron diluted during cooking and re-diluted remove so that it is fully integrated.

• For plating:

Put out the fire.

Add the butter surplus and the grated parmesan. Stir until well mixed.

Leave it rest a few moments.

Spread a little bit of chopped parsley above the plate.

It can be served as a main dish or as a side dish.

Use a good saucepan to ensure even cooking and prevent the rice from sticking. CasteyWe have a wide range of pots and pans which are ideal for this type of recipes, thanks to their excellent heat distribution and durability.