Italian Food Recipe: Risotto alla Milanese (Saffron Risotto) with Chef G.S. Argenti

Plate the finished risotto and introduce the dish as saffron risotto or risotto alla Milanese.

Discuss the importance of saffron and its unique flavor.

Gather ingredients: chicken stock, carnaroli rice, saffron, half an onion, butter, white wine, and parmesan cheese.

Finely chop the onion.

Rinse the rice to remove excess starch.

Bring chicken stock to a simmer and keep it warm.

Melt butter in a sauce pot over medium heat, then add the onions and a pinch of salt, cooking for 3-5 minutes until softened without browning.

Add the rinsed rice to the pot and toast it until the edges become translucent.

Add saffron and white wine to the pot, cooking until the wine is absorbed and evaporated.

Begin adding warm chicken stock in phases, stirring occasionally until absorbed before adding more.

Switch to a wooden spoon and continue stirring as the risotto thickens and becomes creamy.

Taste the risotto to check for al dente texture, adding more stock as needed until the desired consistency is reached.

Finish the risotto with grated parmesan cheese.

Equipment Needed

Spice Level:

Dietary