Go Back
#riso #risoallamilanese #zafferano #risotto #risottoallamilanese #homemade #homecooking #fattoincasa #instagnam #gnam #foodblogger #delicious #yummy #instalike #foodphotography #instafood #foodpic #foodphoto #foodinplate #foodstragram #cucinagourmet #ciboitaliano #cucinareperpassione #mangiamangia #mangiarebene #cuciniamo #cucinareconamore #mangiarebene #primo #primi

Riso alla Milanese

Print Recipe Pin Recipe
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.