Risotto alla Milanese

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Golden, cheesy and creamy, this saffron infused, dreamy risotto is the classic accompaniment to Osso Bucco. However, it also makes a wonderful side with pan-fried meat, such as chicken piccata, or grilled fish. Equally, it can be served with garlic bread and a crispy green or mixed salad for a lip-smackingly, satisfying vegetarian meal. Finally, it is also popularly served simply, as a first course.

Full of flavour and texture, it tastes decadent yet is economical, and works as well in the winter as it does in the summer.

I cook this risotto on the hob and in the oven

Typically a risotto is made on the hob. After sautéing the onion and garlic, and adding the rice and wine, hot stock is added, ladleful at a time, whilst stirring continuously. The stirring is very important as this helps to release the starch on the rice and this, in turn, will give you a much creamier risotto. Safe to say this is an important part of the process.

However, if you can reduce the hands on time without compromising on texture and flavour, I consider that a win. I make risottos with a mix of oven-baking and enthusiastic stirring on the hob. You still end up with a creamy, rich risotto but also a little extra time to clear up, make sides and lay the table! If nothing else, time for a quick glass of wine! This is how I make my risotto:

1. I stir continuously and enthusiastically after adding the rice and wine to the onion, and also after adding the stock and bringing to a simmer.
2. I then cook it for 15 minutes in the oven.
3. Finally, I cook it on the hob again, with more continuous and enthusiastic stirring, to bring out all the natural creaminess.

How to make Risotto alla Milanese

Where is this recipe from?

Risotto alla Milanese is a traditional recipe from Milan. There are many many versions out there, varying only slightly. This recipe is based on my Risotto – Core Recipe. For more risotto ideas, please take a look at the Core Recipe.

Collect all your ingredients together:

Risotto:

• dry white wine
• saffron threads
• unsalted butter
• olive oil
• banana shallots or onion
• garlic
• risotto rice such as Arborio or Carnaroli
• fine salt
• freshly ground black pepper
• good quality vegetable or chicken stock 
• parmesan cheese
• finely chopped fresh parsley

Serving options:

• extra finely grated parmesan
• Osso Bucco
• grilled or pan-fried meat eg chicken piccata
• grilled or pan-fried fish
• crispy salad
• fresh or garlic bread

Now make this amazing and versatile risotto:

1. Add the saffron strands to the wine and set aside.
2. Put the shallots/onion in a mini food processor and pulse until all are finely chopped. Alternatively, you can finely chop them by hand.
3. Melt the butter with the olive oil over a medium heat, in a pan/casserole you can use in the oven and on the hob. Add the shallots/onion and cook for around 5 minutes or until the onion is soft and slightly caramelised. Stir from time to time.
4. Add the crushed garlic and cook for a further minute, or until aromatic.
5. Add the rice and seasoning, stir well to coat all the grains in the butter/oil, and then add the wine and saffron. Cook, stirring continuously and enthusiastically, until most of the wine has reduced.
6. Add 1 litre of boiling stock and bring to a simmer over a moderate heat, stirring. Cover and transfer the risotto to the oven and cook for 15 minutes. 
7. After 15 minutes, take it out of the oven, add the butter and parmesan and mix well. Taste and adjust the seasoning, if necessary. Also add more stock, if required.
8. Finish cooking the risotto on the hob, being careful because the handle of the pan will be very hot. Simmer, stirring constantly, to reduce the liquid and finish cooking the rice, until slightly al dente or until cook to your liking. Constant stirring helps to create a silky and creamy sauce.
9. Cover and leave to sit for 2 – 3 minutes before serving. The risotto will continue to cook and thicken during this time; if you need to add any further stock to adjust the consistency of the risotto, make sure it is hot when added.
10. To serve: sprinkle with parsley and serve with your choice of accompaniments and some grated parmesan cheese on the side.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.