Risotto alla Milanese (Saffron Risotto)

Risotto alla Milanese (Saffron Risotto)

Based on 31 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Creamy, rich, and extremely hearty, this classic saffron-infused risotto is by far one of the most luxurious takes on risotto—but is easy to replicate at home."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
350 g
risotto rice
4
shallots
50 g
butter
150 ml
white wine
850 ml
beef stock
40 g
grated Parmesan cheese
1 tsp
saffron
salt
pepper
sage leaf (for serving)
Parmesan cheese (for serving)
MetricImperial

Utensils

cutting board, knife, pot, spatula

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

basic-risotto

Basic risotto

Nutrition per serving

Cal650
Fat25 g
Protein20 g
Carb68 g
  • Step 1/3

    Mince shallots. Melt butter in a heavy-bottomed pot. Add shallots and sauté over medium heat until translucent. Add risotto rice and saffron, and fry briefly.
    • 4 shallots
    • 50 g butter
    • 350 g risotto rice
    • 1 tsp saffron
    • cutting board
    • knife
    • pot
    • spatula

    Mince shallots. Melt butter in a heavy-bottomed pot. Add shallots and sauté over medium heat until translucent. Add risotto rice and saffron, and fry briefly.

  • Step 2/3

    Deglaze with white wine. Stir continuously until risotto has fully absorbed wine. Add one-third of the beef stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock. Cook, stirring constantly, until risotto is creamy but rice is still al dente, approx. 18–20 min.
    • 150 ml white wine
    • beef stock

    Deglaze with white wine. Stir continuously until risotto has fully absorbed wine. Add one-third of the beef stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock. Cook, stirring constantly, until risotto is creamy but rice is still al dente, approx. 18–20 min.

  • Step 3/3

    Stir in grated Parmesan cheese to taste. Season risotto with salt and pepper. Garnish with some more Parmesan cheese and sage leaves. Enjoy!
    • 40 g grated Parmesan cheese
    • salt
    • pepper
    • sage leaf (for serving)
    • Parmesan cheese (for serving)

    Stir in grated Parmesan cheese to taste. Season risotto with salt and pepper. Garnish with some more Parmesan cheese and sage leaves. Enjoy!

  • Enjoy your meal!

    Risotto alla Milanese (Saffron Risotto)

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