Risotto Milanese Recipe

Prepare the Broth

In a saucepan, heat the chicken or vegetable broth over medium heat. Add the saffron threads to the broth to infuse.

Sauté the Aromatics

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Toast the Rice

Add the Arborio rice to the skillet and stir to coat the grains in the oil and butter. Toast the rice for about 2-3 minutes until slightly translucent.

Add Broth Gradually

Begin adding the warm saffron-infused broth, one ladle at a time, to the rice. Stir continuously and allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente.

Stir in Peas and Cheese

When the rice is almost done, stir in the frozen peas. Cook for an additional 2-3 minutes until the peas are heated through. Remove from heat and stir in the grated Parmesan cheese and the remaining butter. Season with salt and black pepper to taste.

Serve

Let the risotto sit for a minute before serving. Garnish with extra Parmesan cheese if desired.