Risotto Milanese

milanese

This delicate, saffron seasoned risotto dish goes with just about any entree, but is traditionally served with Osso Buco in Milan as shown in the photo. The saffron has a delicate, subtle flavor that is delicious.

Buon Appetito!
Deborah Mele 2011

Risotto Milanese

A saffron flavored rice dish from Lombardia that traditionally is served with Osso Buco.

Ingredients:

  • 6 Cups Chicken Broth, Heated
  • 6 Tablespoons Unsalted Butter (2 Tbsp Removed To Finish The Dish)
  • 1/2 Cup Finely Chopped Onion
  • 2 Cups Arborio Rice
  • 1/2 Cup Dry White Wine
  • 1 Teaspoon Of Saffron Threads Soaked In A Little Stock
  • 1/2 Cup Grated Parmesan Cheese

Directions:

  1. Heat the 4 tablespoons of butter in a heavy saucepan.
  2. Add the onions and cook until they are translucent, then add the rice and stir until it is well coated with the butter.
  3. Pour in the white wine next, and stir continually over medium heat until it is absorbed.
  4. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
  5. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
  6. About 5 minutes before completion, add the saffron.
  7. Remove from the heat, add the remaining butter and the parmesan cheese.
  8. Serve, offering additional cheese if desired.