Saffron Risotto (Risotto alla Milanese)

This saffron risotto, also known as risotto alla Milanese, is one of the most iconic dishes from Milan. It has a creamy texture and a deep, savory taste that comes together with the warmth and color of saffron. Served on its own or paired with braised meats like ossobuco for a delicious, hearty meal.

Ingredient Notes

• Carnaroli Rice: Use for the creamiest risotto, as its high starch content gives a naturally silky texture while the grains stay firm. Arborio rice can be used if Carnaroli isn’t available.
• Butter: Stir in at the end for richness and a glossy finish. Cold butter is best for the Italian mantecatura technique, where it emulsifies with the starch from the rice to create a creamy, velvety texture.
• Shallot: Dice very finely so it softens completely into the rice. This gives the risotto a gentle sweetness without leaving texture, keeping the dish smooth and creamy.
• Dry White Wine: Deglaze the pan after toasting the rice to add acidity that balances the richness of the butter and cheese.
• Beef Stock: Keep hot and add a ladle at a time to the rice. This cooks the rice while giving the risotto a deep, savory flavor.
• Parmigiano Reggiano: Stir in just before serving so it emulsifies with the butter and starch, giving the risotto its creamy texture and rich umami flavor. Freshly grated Parmesan melts smoothly because it contains no anti-caking agents, while pre-grated Parmesan often includes additives that can cause clumping and affect the risotto’s consistency.
• Saffron Pistils: Steep with the rice to infuse a floral aroma and golden color. High-quality saffron threads give the best flavor.
• Sea Salt and White Pepper: Season at the end so you don’t overpower the saffron. White pepper blends smoothly into the risotto without visible specks.

Chef Tips

Stir Regularly: Stirring helps the rice cook evenly while releasing starch, which helps create the risotto’s creamy texture.

Watch the Final Texture: The risotto should look slightly loose when you take it off the heat. Stirring in butter and Parmigiano thickens it quickly, so if it looks thick beforehand, it will end up stodgy instead of creamy.

Finish with Mantecatura: Stirring in cold butter and Parmigiano off the heat emulsifies the fat with the starch. This classic Italian technique gives the risotto its silky, restaurant-quality finish.

Storage and Leftovers

Refrigeration: Store risotto in an airtight container for up to 3 days. It will naturally thicken as it cools because the rice continues to absorb liquid and the starches set.

Freezing: Risotto can be frozen, but the texture won’t be as good as fresh. If freezing, I recommend reheating it in a pan with a splash of hot stock to bring back some creaminess.

Reheating: The best way to reheat is in a pan with additional stock, stirring until the rice loosens back to a creamy consistency. A microwave can also be used for convenience, but the risotto will be thicker.

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