Parmesan Risotto alla Milanese

Name: Parmesan Risotto alla Milanese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 6 cups low-sodium chicken broth (or vegetable broth), warmed; 1/4 tsp saffron threads; 4 tbsp unsalted butter; 2 shallots, finely diced; 2 garlic cloves, minced; 1/2 cup dry white wine; 1 cup Parmesan cheese, freshly grated; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A classic Milanese saffron risotto with creamy Arborio rice, dry white wine, and a generous finish of Parmesan and butter. Rich and golden, this is the definitive side dish of northern Italy.

40 minMediumServes 4420 cal/serving

ItalianSideStovetopVegetarianLow CarbLow-SodiumCorn-Free

Ingredients

1 1/2 cups Arborio rice
6 cups low-sodium chicken broth (or vegetable broth), warmed
1/4 tsp saffron threads
4 tbsp unsalted butter
2 shallots, finely diced
2 garlic cloves, minced
1/2 cup dry white wine
1 cup Parmesan cheese, freshly grated
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Warm 6 cups low-sodium chicken broth (or vegetable broth) in a saucepan over low heat. Stir in 1/4 tsp saffron threads and keep warm throughout cooking.
2

In a wide, heavy saucepan melt half the 4 tbsp unsalted butter over medium heat. Add 2 finely diced shallots and cook, stirring, until softened, about 3 minutes. Add 2 minced garlic cloves and cook 1 minute more.
3

Add 1 1/2 cups Arborio rice and stir to coat in the butter. Toast for 2 minutes until the edges look translucent.
4

Pour in 1/2 cup dry white wine and stir until fully absorbed.
5

Add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is al dente and the mixture is creamy, about 18 to 22 minutes total.
6

Remove from heat. Stir in the remaining 4 tbsp unsalted butter and 1 cup freshly grated Parmesan cheese. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Serve immediately.

Questions

Can I make Parmesan Risotto alla Milanese dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup Parmesan cheese, freshly grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Parmesan Risotto alla Milanese keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Parmesan Risotto alla Milanese?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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