This classic Italian risotto is a comforting, elegant dish characterized by its vibrant golden color from saffron and a luxuriously creamy texture. While traditional risotto requires Arborio or Carnaroli rice, this version uses converted rice for a unique twist that absorbs flavors beautifully. The dish combines the earthiness of onions with the richness of butter and olive oil, elevated by the delicate floral notes of saffron and the savory backbone of chicken broth. It is perfect for a special weeknight dinner or a cozy gathering. The addition of white wine adds acidity to balance the richness, while the final fold-in of cheese ensures a silky finish. Simple yet sophisticated, this recipe brings the essence of Milanese cuisine to your home table with minimal fuss and maximum flavor.
Risotto Milanese
Description
This classic Italian risotto is a comforting, elegant dish characterized by its vibrant golden color from saffron and a luxuriously creamy texture. While traditional risotto requires Arborio or Carnaroli rice, this version uses converted rice for a unique twist that absorbs flavors beautifully. The dish combines the earthiness of onions with the richness of butter and olive oil, elevated by the delicate floral notes of saffron and the savory backbone of chicken broth. It is perfect for a special weeknight dinner or a cozy gathering. The addition of white wine adds acidity to balance the richness, while the final fold-in of cheese ensures a silky finish. Simple yet sophisticated, this recipe brings the essence of Milanese cuisine to your home table with minimal fuss and maximum flavor.Ingredients
Directions
-
Melt butter with olive oil in a large saucepan over medium heat.
-
Add chopped onion and sauté until softened and golden, about 5 minutes.
-
In a separate pot, combine chicken broth and bouillon cubes. Heat until simmering and keep warm on low heat.
-
Add rice to the onion mixture and stir to coat with the oil and butter mixture.
-
Ladle in about 1 1/2 cups of the hot broth into the rice.
-
Stir frequently and cook until the liquid is almost completely absorbed.
-
Repeat the process, adding broth one ladle at a time and stirring until absorbed, for approximately 20-25 minutes.
-
When about two cups of broth remain, stir in the white wine and saffron.
-
Continue adding broth and stirring until the rice is tender but still has a slight bite.
-
Remove from heat and stir in grated cheese until melted and creamy.
-
Serve immediately with extra cheese on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1288.5kcal
- % Daily Value *
- Total Fat 96.7g149%
- Saturated Fat 19.5g98%
- Cholesterol 240.5mg81%
- Sodium 278.1mg12%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 67.3g135%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe includes optional ingredients mentioned in the original text: 3 sausages (optional) and 1/2 cup white wine. If using sausage, remove meat from casings and crumble, browning it with the onions before adding the rice.
Saffron threads should be crushed slightly before adding to release their color and flavor. If using saffron powder, mix with a small amount of warm broth first.
While traditional risotto uses Arborio or Carnaroli rice, this recipe specifies Uncle Ben's converted rice. Note that converted rice has a different texture and may not achieve the same creamy consistency as traditional risotto rice, but it works well for a heartier, less sticky result.
Keep the broth simmering throughout the cooking process to ensure it is hot when added to the rice, which helps maintain even cooking.
This dish is best served immediately as risotto continues to thicken as it cools. It can be reheated gently with a splash of broth or water to restore creaminess.
Variations: Add peas, shrimp, or mushrooms for additional flavor and texture.
