Risotto alla milanese is a typical Italian risotto cooked using saffron. It is one of Milan’s signature dishes, hence the name, and it’s one of my favourite type of risotto.
For a delicious risotto you will just need a few ingredients: good quality carnaroli rice, saffron, freshly grated Grana Padano, butter and vegetable stock, that’s it!
All the ingredients I’ve used for this recipe are from Nife is life an online Italian deli food shop where you can find a large variety of Italian food: vegetables, cured meat, cheese, coffee…almost everything!
So if you love Italian food you have to visit their website because it’s full of delicious things!
Risotto alla milanese - Saffron risotto
- Carnaroli rice: 350 grams
- vegetable stock: 1/1,5 litre
- ground saffron: 2 sachet
- white wine dry : 1/2 glass
- onion finely chopped: 1
- unsalted butter: 120 grams
- Grana Padano cheese freshly grated
- saffron stamens (a pinch)
- Melt 50 grams of butter in a heavy-bottomed saucepan, add the chopped onion and cook over a low heat until softened.
- Add the rice and cook for a couple of minutes until it looks transparent. Pour the wine, let the alcohol evaporate then start adding the hot vegetable stock a ladle at a time stirring often. Do not add another ladle of stock until the previous one has been absorbed.After 10 minutes dissolve the ground saffron in a ladle of stock and add it to the rice.
- Cook on a medium heat for about 18-20 minutes until the rice is tender. At the end the risotto must be creamy, not dry.Once cooked, turn off the heat and add the remaining butter and the cheese, stir until well combined. Put the lid on for a couple of minutes then serve with some saffron stamens on top.