Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. It's said to have come about in the mid-1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan's Duomo cathedral and added it to the risotto being served at dinner. What started as a prank became one of the most iconic Italian plates. This version hews to the original.
Italian risotto may seem like a daunting endeavor, but with the right ingredients and technique, it's a dish that's easy to master and well worth the effort. Make sure to start with arborio rice, and don't be tempted to swap out the olive oil for butter. It's important to use warm stock to cook the rice and add it slowly. Take care not to overstir or overcook; the rice shouldn't take more than 20 minutes on the stove. Once it reaches al dente, remove the risotto from the heat and stir in the remaining ingredients.
Ingredients
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5 1/2 cups chicken stock, preferably homemade
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2 tablespoons extra-virgin olive oil
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1 small onion, finely chopped
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Kosher salt
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Freshly ground black pepper
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1 1/2 cups arborio rice (10 ounces)
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Pinch of saffron threads
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1/2 cup dry white wine
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1/2 cup freshly grated Parmigiano-Reggiano cheese
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1 tablespoon unsalted butter
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2 tablespoons chopped flat-leaf parsley
Directions
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Diana Chistruga
Gather the ingredients.
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In a medium saucepan, bring the chicken stock to a simmer; keep warm.
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In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
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Add the rice and cook for 1 minute, stirring to thoroughly coat.
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Crumble the saffron into the wine.
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Add the saffron and wine mixture to the rice.
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Cook, stirring, until the wine is absorbed.
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Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
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Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
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The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.
Suggested pairing
Earthy, medium-bodied Italian red.