Recipes Dinner Rice Dishes Risotto Risotto alla Milanese 5.0 (2,862) 7 Reviews Making Italian risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result. This version owes its delicate flavor and golden hue to saffron. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on April 30, 2023 Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Yield: 6 servings Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. It's said to have come about in the mid-1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan's Duomo cathedral and added it to the risotto being served at dinner. What started as a prank became one of the most iconic Italian plates. This version hews to the original. 24 Risotto Recipes to Make Again and Again Italian risotto may seem like a daunting endeavor, but with the right ingredients and technique, it's a dish that's easy to master and well worth the effort. Make sure to start with arborio rice, and don't be tempted to swap out the olive oil for butter. It's important to use warm stock to cook the rice and add it slowly. Take care not to overstir or overcook; the rice shouldn't take more than 20 minutes on the stove. Once it reaches al dente, remove the risotto from the heat and stir in the remaining ingredients. Ingredients 5 1/2 cups chicken stock, preferably homemade 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped Kosher salt Freshly ground black pepper 1 1/2 cups arborio rice (10 ounces) Pinch of saffron threads 1/2 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon unsalted butter 2 tablespoons chopped flat-leaf parsley Directions Diana Chistruga Gather the ingredients. Diana Chistruga In a medium saucepan, bring the chicken stock to a simmer; keep warm. Diana Chistruga In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Diana Chistruga Add the rice and cook for 1 minute, stirring to thoroughly coat. Diana Chistruga Crumble the saffron into the wine. Diana Chistruga Add the saffron and wine mixture to the rice. Diana Chistruga Cook, stirring, until the wine is absorbed. Diana Chistruga Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Diana Chistruga Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. Diana Chistruga The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately. Suggested pairing Earthy, medium-bodied Italian red. Originally appeared: February 2009 Rate It Print