Meal Prep · Italian
Risotto alla Milanese
Experience the golden hues and creamy perfection of this iconic saffron-infused Italian rice dish.
Ingredients
Tap to check offMethod
Step-by-step- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not brown.
- Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Begin adding the hot vegetable broth, one ladleful at a time, stirring continuously. Wait until each addition of broth is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
- About halfway through the broth additions, stir in the steeped saffron threads and their liquid. Continue adding broth until the rice is al dente – cooked through but still firm to the bite – and the risotto is creamy.
- Remove the pot from the heat. Add the cold butter cubes and grated Parmesan cheese. Stir vigorously (this is called ‘mantecare’) until the butter and cheese are fully incorporated, creating a rich, glossy, and creamy texture.
- Season with salt and freshly ground black pepper to taste. Let the risotto rest for 1-2 minutes before serving. Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 50 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover risotto in an airtight container. The texture may become firmer as it cools.
Freezer Up to 1 month
While not ideal for risotto’s creamy texture, you can freeze individual portions in freezer-safe containers. Thaw overnight in the refrigerator.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of broth or water and a knob of butter to restore creaminess. Microwave in short bursts, stirring frequently.
Chef’s Corner
- Always use hot broth. Adding cold broth will cool down the rice and interrupt the cooking process, affecting the final texture.
- Stirring is crucial for releasing the starch from the Arborio rice, which creates the signature creamy texture of risotto. Don’t stop stirring!
- For the best ‘mantecare’ (creaming) process, ensure your butter is very cold and added off the heat, along with the Parmesan, for maximum emulsification and gloss.
