Saffron and Parmesan Risotto (Milanese-Style)

Be the first to rate

(No Ratings Yet)

Loading...

A Northern Italian classic from Lombardy, this saffron risotto is famous for its deep golden hue and luxuriously creamy texture. Slow-stirred Carnaroli rice is bloomed with saffron-infused stock, deglazed with white wine, and finished with cold butter and aged Parmigiano-Reggiano for that signature wave-like consistency called all'onda.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 60 gCarbs
• 1 gFiber
• 2 gSugar
• 22 gProtein
• 780 mgSodium
• 300 mgPotassium
• 350 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Base

• 2 tablespoons unsalted butter
• 1 small shallot, finely minced (about 1/4 cup)
• 1.5 oz beef bone marrow, finely chopped (optional, traditional)
• 1.5 cups Carnaroli or Arborio rice
• 1/2 cup dry white wine, such as Pinot Grigio

For the Stock and Saffron

• 6 cups warm beef or veal stock, preferably homemade
• 1/4 teaspoon saffron threads (about a pinch)
• 1 teaspoon fine sea salt, plus more to taste

To Finish

• 3 tablespoons cold unsalted butter, cubed
• 1 cup finely grated Parmigiano-Reggiano (about 2.5 oz)
• Freshly ground black pepper, for serving
• Extra grated Parmigiano-Reggiano, for serving

Directions

1. Bloom the saffron: Combine the saffron threads with 1/4 cup of the warm stock in a small bowl and let steep for at least 10 minutes to release the color and aroma.
2. Sauté the aromatics: Heat 2 tablespoons butter in a wide, heavy-bottomed pan or Dutch oven over medium heat. Add the shallot and cook gently for 3 minutes until soft and translucent. Stir in the bone marrow, if using, and cook 1 minute more until melted.
3. Toast the rice: Add the rice and stir constantly for 2 minutes, until the edges turn translucent and the grains feel warm and slightly chalky in the center.
4. Deglaze with wine: Pour in the white wine and stir until it has been completely absorbed by the rice.
5. Add stock gradually: Begin adding the warm stock one ladleful at a time (about 3/4 cup), stirring frequently but not constantly. Wait until each addition is almost fully absorbed before adding the next. After about 10 minutes of total cooking, stir in the saffron-infused stock and continue adding stock ladle by ladle until the rice is al dente, about 18 to 20 minutes total. Season with salt to taste partway through.
6. Test for doneness: The rice should be tender with a slight bite in the center, and the consistency loose and flowing. It should ripple like a slow wave when you shake the pan; if it mounds stiffly, stir in a splash more stock.
7. Mantecatura (the final emulsification): Remove the pan from the heat. Add the cold butter cubes and grated Parmigiano-Reggiano. Beat vigorously with a wooden spoon for 30 to 60 seconds until the risotto becomes creamy, glossy, and unified. Cover and let rest 1 minute.
8. Plate and serve immediately in shallow warm bowls, finished with a generous crack of black pepper and a shower of extra Parmigiano-Reggiano.

Cook’s Notes

• Always keep your stock at a gentle simmer in a separate pot; cold stock will slow the cooking and prevent a creamy texture.
• Carnaroli rice is preferred in Milan for its higher starch content and firmer bite, but Arborio is a perfectly fine substitute.
• The brief, vigorous mantecatura step at the end is non-negotiable for an authentic creamy-yet-fluid finish.
• Risotto is famously paired with ossobuco (braised veal shanks) in the classic Milanese tradition.
• Leftover risotto can be chilled, shaped into balls, coated in breadcrumbs, and fried into golden arancini the next day.

You might also like

European

Hearty Italian Pasta and White Bean Soup

European

Florentine-Style Grilled T-Bone Steak

European

Pasta and Chickpea Stew

European

Penne alla Norma