Risotto alla Milanese (Saffron Risotto)

Name: Risotto alla Milanese (Saffron Risotto)
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: italian
Ingredients: 1.75 cups risotto rice; 4 shallots; 3.5 tbsp butter; 0.66 cup white wine; 3.5 cups beef stock; 1.5 oz grated Parmesan cheese; 1 tsp saffron; salt; pepper; sage leaf (for serving); Parmesan cheese (for serving)

Based on 34 ratings

In app

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

MetricImperial

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)

Utensils

cutting board, knife, pot, spatula

Nutrition per serving

Cal650

Fat25 g

Protein20 g

Carb68 g

Step 1/3
- 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
- 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
- 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!