Name: Risotto alla Milanese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g Arborio Rice, do not rinse; 2 tbsp Unsalted Butter, divided; ¼ cup Brown Onion, finely chopped; 1 pinch Saffron, soaked in a little warm water; 3 cup Water, hot, added gradually; ¾ tsp Salt; ⅓ cup Parmesan Cheese, finely grated; ¼ tsp Ground Black Pepper, freshly ground if possible

40 mintotal

Prep 10 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

180 gArborio Ricedo not rinse
2 tbspUnsalted Butterdivided
¼ cupBrown Onionfinely chopped
1 pinchSaffronsoaked in a little warm water
3 cupWaterhot, added gradually
¾ tspSalt
⅓ cupParmesan Cheesefinely grated
¼ tspGround Black Pepperfreshly ground if possible

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; keep the water hot and add it gradually, stopping when the rice is creamy but still slightly firm.

Method

Keep the measured water hot in a small pan. Risotto cooks best when hot liquid is added gradually.
Melt half the measured butter in a heavy pan over medium heat. Add the chopped onion and cook until soft but not browned.
Add the Arborio rice and stir for 1 to 2 minutes until the grains look lightly glossy.
1–2 min
Add one ladle of hot water and stir until mostly absorbed. Continue adding hot water gradually, stirring often.
After about 15 minutes, add the soaked saffron with its water and continue cooking.
15 min
Cook until the rice is creamy but still slightly firm in the center. Add salt and black pepper powder.
Turn off the heat. Stir in the remaining butter and Parmesan cheese until the risotto becomes glossy and creamy.
Rest for 1 minute, then serve immediately.
1 min

How to tell it's done

The risotto should spread slowly on the plate, look glossy, and feel creamy while the rice remains slightly firm.

Getting it right

Tip

Add liquid gradually and stir often; this releases starch and creates the creamy texture without adding cream.

What to serve it with

Serve hot as a main dish, ideally immediately after finishing.

Common mistakes

The risotto turns gluey or soupy.: Do not rinse Arborio rice, add hot liquid one ladle at a time, and finish off the heat with butter and Parmesan.

Substitutions

Do not rinse Arborio rice; the surface starch is important for the creamy risotto texture.
Short Grain Rice can be used only as a practical fallback, but it will not give the same classic risotto finish.
Use less Parmesan Cheese for a lighter version, but the final flavor will be less traditional.

Storing and reheating

Risotto is best served immediately. Refrigerate leftovers for up to 2 days and reheat gently with water; freezing is not recommended.

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