Risotto Milanese Recipe

Warm the stock in a saucepan and keep it simmering over low heat. Reserve about 1/4 cup of the hot stock in a small bowl and sprinkle the saffron threads into it. Let saffron steep 10–15 minutes to bloom and release color and aroma.

Measure and have all ingredients ready (mise en place): rice measured, onion minced, cheese grated, butter cubed. Keep a ladle nearby for adding stock.

Sauté aromatics and toast rice

In a wide heavy-bottomed sauté pan or shallow saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the minced onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent but not browned, about 4–5 minutes. Add the rice and stir constantly for 1.5–2 minutes until each grain is glossy and lightly toasted; this helps the rice hold texture.

Deglaze with wine

Pour in the white wine and stir continuously until it has almost completely evaporated and the rice has absorbed most of the liquid, about 1–2 minutes.

Add stock gradually

Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding the next ladle. Maintain a gentle simmer (not a vigorous boil) throughout. Continue this process for about 15–18 minutes, tasting occasionally after 12 minutes. The rice should be al dente — cooked through with a slight tooth.

Incorporate saffron

When you've added roughly half to three-quarters of the stock (about 2.5–3.5 cups added) and the rice is beginning to soften, pour in the saffron-infused hot stock. Stir to distribute the saffron evenly; it will color the risotto a warm golden hue. Continue adding remaining stock as needed until rice reaches desired texture, stirring frequently.

Season with salt and freshly ground black pepper near the end of cooking. Taste and adjust — note that the cheese added later is salty, so err on the lighter side when seasoning.

Final off-heat finishing

When the rice is just al dente and the texture is creamy but not soupy (it should spread loosely on a plate), remove the pan from heat. Immediately add the cold cubed butter and the grated Parmigiano-Reggiano. Stir vigorously and continuously for about 1 minute (mantecatura) until the butter and cheese are fully emulsified into the rice, producing a silky, glossy finish. If the risotto seems too thick, add 1–2 tablespoons of hot stock and stir to reach a spoonable consistency.

Drizzle with the optional teaspoon of extra-virgin olive oil for sheen and flavor. Taste and adjust seasoning if needed.

Serve the Risotto Milanese immediately in warmed bowls. Garnish with chopped parsley and extra grated Parmigiano if desired.