Risotto Milanese

A simple, satisfying favorite.

Why You'll Love This Recipe

• Golden, glamorous, iconic.
• 30 minutes for restaurant-quality.
• Perfect partner for osso buco or beef.
• Simple ingredients, profound flavor.
• A pure showcase of saffron.

Ingredient Notes

• Saffron is the soul — don't sub turmeric.
• Arborio or carnaroli rice only.
• Veal broth is traditional; chicken is the easy sub.

Ingredient Substitutions

• Vegetable broth for vegetarian.
• Pecorino in place of parmesan (sharper).
• Add lemon zest at the end for brightness.

Equipment Needed

• Wide heavy-bottomed pan
• Saucepan for broth
• Wooden spoon
• Ladle

Prep Tips

• Bloom saffron before starting onions.
• Have broth hot and ladle ready.

Instructions

1. 1

   Gather and prep: 1 cup uncooked long-grain rice, 1 medium onion, diced, 1 cup white wine, 1 cup chicken broth, 2 tbsp butter, 1 cup parmesan cheese, 1 tsp saffron. dice the onion, and grate the parmesan before you start cooking.

2. 2

   Sauté onion in butter.

3. 3

   Toast rice, add wine.

4. 4

   Add broth slowly with saffron, stir 20 min.

5. 5

   Finish with butter and parmesan.

Artsi Pro Tips

• Bloom saffron in liquid for 10 minutes for maximum color and flavor.
• Mantecatura (off-heat butter/cheese beating) creates the silkiness.
• Risotto should ripple when shaken — not stiff.

Common Mistakes

• Skipping the saffron bloom — pale and weak.
• Cold broth — stalls cooking.
• Overcooking past al dente.

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