Risotto alla Milanese is a classic Italian dish hailing from Milan in the Lombardy region. This creamy, luxurious risotto is distinguished by its golden color, which comes from the addition of saffron, a spice prized for its flavor and vivid hue. The risotto is made with Arborio or Carnaroli rice, which is known for its ability to absorb liquid and release starch, creating a creamy texture. The dish is typically finished with Parmesan cheese, adding richness and depth. Risotto alla Milanese is often served as a side dish to complement rich main courses, such as Osso Buco, but can also be enjoyed on its own.

How to Make Risotto alla Milanese

Ingredients:

• 1 1/2 cups (300g) Arborio or Carnaroli rice
• 1/4 cup (60g) unsalted butter
• 1 small onion, finely chopped
• 1/2 cup (120ml) dry white wine
• 4 cups (960ml) chicken or vegetable broth
• 1/4 teaspoon saffron threads
• 1/2 cup (50g) grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Prepare the Broth:

   • Heat the broth in a saucepan and keep it warm over low heat. Stir in the saffron threads and let them infuse into the broth.

2. Cook the Onions:

   • In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes.

3. Toast the Rice:

   • Add the rice to the skillet with the onion and cook, stirring constantly, for about 2 minutes, until the rice is slightly translucent around the edges.

4. Deglaze with Wine:

   • Pour in the white wine and cook, stirring, until the wine is fully absorbed by the rice.

5. Add Broth Gradually:

   • Begin adding the warm broth, one ladleful at a time, to the rice. Stir constantly and let the rice absorb the liquid before adding more broth. Continue this process until the rice is creamy and cooked to your desired doneness, about 18-20 minutes.

6. Finish with Butter and Cheese:

   • Once the rice is cooked and the consistency is creamy, stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

7. Serve:

   • Serve the Risotto alla Milanese immediately, garnished with additional Parmesan cheese if desired.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~400-500 kcal
• Protein: ~12g
• Carbohydrates: ~60g
• Fat: ~15g
• Fiber: ~2g

These values are estimates and can vary based on the specific ingredients and portion sizes used. Risotto alla Milanese is a rich and creamy dish with a significant amount of carbohydrates and fat, complemented by a moderate amount of protein and fiber. The saffron not only adds flavor but also contributes to the dish’s distinctive golden color.