Risotto alla Milanese (Saffron Risotto)

Based on 8 ratings

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 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g risotto rice
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)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • spatula

Nutrition per serving

Cal
650
Protein
20 g
Fat
25 g
Carb
68 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.
    • 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!