Parmesan Risotto alla Milanese
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.
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 cloves 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 cloves 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.