This saffron-infused Risotto Milanese turns your dining room into a Michelin-star restaurant!
During college, I worked as a server at the Faculty Club, a UC Santa Barbara restaurant. The place was a study of micromanagement, but I kept at it for three long years because I got a free meal every time I worked, and my student loans were already mounting. The Faculty Club served a “risotto of the day,” rotating between chicken and shrimp in a different cream sauce. I always went for the chicken Caesar salad, but the risotto sold out most days.
So how did saffron, a traditionally Persian spice end up in an Italian recipe? Legend has it that a glassblower’s apprentice from Veneranda Fabbrica del Duomo di Milano, a 600-year-old glassblowing institution, took the saffron he used for stained-glass and added it to a rice dish at a wedding feast. It was a hit. Priced at around $5,000 per kilogram, saffron has long been the world’s most expensive spice by weight.
Today, Iran produces around 90% of the world’s saffron supply, harvesting around 450 tons of the seasoning annually. It has a delicate taste described as subtly sweet, earthy, and floral. Rice is the perfect vehicle for the sunset-colored spice, further heightened with butter, white wine, and Parmesan. Saffron truly is the star of this dish, but the different components of onion, cheese, and broth work together for this risotto, a true classic of the Italian kitchen.
Is Risotto Milanese Healthy?
Risotto has been a staple of the Italian diet for a long time. Butter and cheese might initially scare off the diet-conscious, but the secret here is in the portions. Saffron has wonderful antioxidant properties, and low-sodium broth is a great substitute. Risotto is not a four-night-a-week dinner but an occasional splurge. To boost the dish’s nutritional profile, consider serving it with a salad or a side of sautéed greens.
Why Arborio Rice?
Arborio rice comes from the Po Valley and is grown in the far northern Piedmont region of Italy. The round rice grains have a firm, creamy, chewy texture that blends well with other flavors. Arborio’s high amylopectin content is what gives risotto that signature velvety consistency. No wonder it’s also a great choice for rice pudding. It’s important not to wash Arborio rice before cooking, as rinsing removes that essential surface starch. For those looking for alternatives, Carnaroli and Vialone Nano are excellent substitutes, both offering similar texture and absorption qualities. Carnaroli is slightly firmer and Vialone Nano is a bit more delicate.
How Do I Store Leftovers?
Risotto is a dish that is best when served directly from the stovetop. The fresh combination of butter and Parmesan mixed with the wine, broth, onion, and saffron is key to delicious flavor. That said, leftovers can be stored in an airtight container in the fridge for 2-3 days.
Serving Suggestions
To keep this meal on the lighter side, try serving it with a side of Sautéed Broccolini. Or go full Italian and use this risotto as the primo piatto (first course) and serve this Slow-Cooker Chicken With Zucchini Noodles as the secondo (second course).
Caution: This recipe may turn you into a risotto fanatic! If that happens, check out this easy Rice Cooker Risotto recipe. For something fancier, this Orzo Risotto is a delicious pick, too!
Ingredients
- 1 large pinch saffron threads
- 6 cups chicken broth or vegetable broth low sodium
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese freshly grated
- 2 tablespoons unsalted butter
- Salt to taste
Instructions
- In a small bowl, soak the saffron threads in 1/2 cup of hot chicken broth to release their color and flavor.
- In a saucepan, keep the rest of the chicken broth warm over low heat.
- In a large pan, heat olive oil over medium heat. Add onions and cook until translucent.
- Add the Arborio rice to the pan and stir for about 2 minutes until the rice becomes slightly translucent.
- Pour in the white wine and stir until fully absorbed by the rice.
- Begin adding the hot chicken broth one ladle at a time, stirring continuously, until the liquid is absorbed. Add the saffron infusion halfway through this process.
- Continue adding broth until the rice is creamy and al dente. Remove from heat.
- Stir in the Parmesan cheese and butter until well incorporated and creamy. Season with salt to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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