Risotto alla Milanese (Saffron Risotto) Italian Recipes
Risotto alla Milanese is a rich and creamy saffron-infused rice dish from Milan, traditionally served as a festive side during the holidays. This elegant and flavorful risotto has a vibrant golden color and a creamy texture that complements many Italian main dishes, adding a touch of sophistication to your holiday table.
This classic Italian risotto features Arborio rice cooked to creamy perfection, with saffron providing a distinctive golden hue and subtle aromatic flavor. Slow-cooked with white wine and broth, this risotto is perfect as a side dish or light main course, bringing warmth and richness to any holiday meal. The luxurious texture and unique taste make it a festive favorite in Italian homes during the Christmas season.
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- Pinch of saffron threads
- Salt and pepper, to taste
- In a small bowl, steep saffron threads in 2 tablespoons of warm broth.
- In a large pan, melt half of the butter over medium heat and sauté the onion until translucent.
- Add Arborio rice, stirring to coat in butter, then add wine and cook until absorbed.
- Gradually add warm broth, one ladle at a time, stirring until each addition is absorbed.
- Stir in saffron-infused broth, continue cooking until rice is creamy but al dente.
- Remove from heat, stir in Parmesan and remaining butter, season with salt and pepper, and serve hot.
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 35mg12%
- Sodium 200mg9%
- Potassium 60mg2%
- Total Carbohydrate 45g15%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 8g16%
- Vitamin A 300 IU
- Calcium 100 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage: Best enjoyed fresh but can be refrigerated for up to 2 days.
Customization: Add mushrooms or peas for a variation.
Make Ahead: Prepare the base of the risotto, adding broth to finish cooking before serving.
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