Riso alla Milanese: A Comforting Italian Classic

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Riso alla Milanese

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Course Main Course, Side Dish

Cuisine Italian

Equipment

• Large skillet, wooden spoon, measuring cups, and a ladle.

Ingredients

  

• Basic Ingredients
• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth low sodium
• 1 medium onion finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• ½ teaspoon saffron threads
• ½ cup dry white wine optional
• Salt and pepper to taste
• Freshly grated Parmigiano-Reggiano cheese for serving
• Fresh parsley chopped (for garnish)
• Variations
• Vegan Version: Substitute butter with olive oil and use vegetable broth.
• Add Protein: Stir in cooked chicken shrimp, or peas for added protein.
• Vegetable Variation: Mix in sautéed mushrooms asparagus, or spinach to boost nutrition.

Instructions

 

• Step 1: Prepare the Broth
• Heat the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer. Add the saffron threads to the broth to let them infuse their flavor and color.
• Step 2: Sauté the Aromatics
• Sauté Onion: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-5 minutes.
• Step 3: Toast the Rice
• Add Rice: Stir in the Arborio rice and cook for about 2 minutes until the grains are slightly translucent. This toasting step adds a nice nuttiness to the rice.
• Step 4: Deglaze (Optional)
• Add Wine: Pour in the white wine (if using) and cook until it’s mostly evaporated, stirring frequently. This adds depth to the dish.
• Step 5: Gradually Add Broth
• Add Broth: Start adding the saffron-infused broth one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This process should take about 15-20 minutes, until the rice is creamy and al dente.
• Step 6: Final Touches
• Season & Serve: Once the rice is cooked to your liking, season with salt and pepper. Remove from heat and let it stand for 5 minutes. Serve hot, topped with freshly grated Parmigiano-Reggiano and a sprinkle of chopped parsley.

Riso alla Milanese is a delightful saffron-infused rice dish that hails from Milan, Italy. It’s the perfect comfort food, often served as a side or main dish. With its creamy texture and aromatic flavor, this dish is sure to impress anyone at your dining table. From my own personal experience, it’s one of those meals that feels fancy yet is incredibly easy to whip up. Let me show you how I make this classic Italian dish.

Notes on What to Expect

Expect a creamy, flavorful dish with a beautiful yellow hue from the saffron. The texture should be a perfect balance between tender and slightly al dente grains, creating a rich and luxurious mouthfeel. Riso alla Milanese pairs beautifully with roasted meats or can stand alone as a hearty vegetarian meal.

Enjoy creating this Italian classic. With its simple ingredients and straightforward method, Riso alla Milanese is a perfect dish for impressing friends and family.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $10–$15
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed: Large skillet, wooden spoon, measuring cups, and a ladle.  Check out the right equipment and Ingredients that you need for making Riso alla Milanese   here

Ingredients

Basic Ingredients

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth (low sodium)
• 1 medium onion, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• ½ teaspoon saffron threads
• ½ cup dry white wine (optional)
• Salt and pepper to taste
• Freshly grated Parmigiano-Reggiano cheese for serving
• Fresh parsley, chopped (for garnish)
•   Check out the right equipment and Ingredients that you need for making Riso alla Milanese   here

Variations

• Vegan Version: Substitute butter with olive oil and use vegetable broth.
• Add Protein: Stir in cooked chicken, shrimp, or peas for added protein.
• Vegetable Variation: Mix in sautéed mushrooms, asparagus, or spinach to boost nutrition.

Instructions

Step 1: Prepare the Broth

1. Heat the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer. Add the saffron threads to the broth to let them infuse their flavor and color.

Step 2: Sauté the Aromatics

2. Sauté Onion: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-5 minutes.

Step 3: Toast the Rice

3. Add Rice: Stir in the Arborio rice and cook for about 2 minutes until the grains are slightly translucent. This toasting step adds a nice nuttiness to the rice.

Step 4: Deglaze (Optional)

4. Add Wine: Pour in the white wine (if using) and cook until it’s mostly evaporated, stirring frequently. This adds depth to the dish.

Step 5: Gradually Add Broth

5. Add Broth: Start adding the saffron-infused broth one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This process should take about 15-20 minutes, until the rice is creamy and al dente.

Step 6: Final Touches

6. Season & Serve: Once the rice is cooked to your liking, season with salt and pepper. Remove from heat and let it stand for 5 minutes. Serve hot, topped with freshly grated Parmigiano-Reggiano and a sprinkle of chopped parsley.

Tips and Substitutions

• Broth Quality: Using homemade or high-quality store-bought broth can greatly enhance the dish’s flavor.
• Rice Selection: Arborio rice is essential for its creamy texture. Avoid using long-grain rice as it won’t yield the same results.
• Cooking Time: If the rice is still firm and there’s no liquid left, add more broth or water, a little at a time.
•   Check out the right equipment and Ingredients that you need for making Riso alla Milanese   here

Nutritional Information (Per Serving)

• Calories: ~350
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 500mg (varies with broth)
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 8g

Troubleshooting Tips

• Too Dry? If the risotto becomes too dry, gradually add more warm broth to achieve your desired creaminess.
• Too Watery? If it’s too soupy, cook it a little longer without adding more liquid, stirring frequently until it thickens up.