Instructions

Step 1: Prepare the Broth

In a saucepan, bring the chicken or vegetable broth to a gentle simmer. Add the saffron threads to the broth and let them steep. This will infuse the broth with a beautiful golden color and distinct flavor.

Step 2: Sauté the Onions

In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Make sure not to brown the onions.

Step 3: Toast the Rice

Add the Arborio rice to the skillet and toast for about 2 minutes, stirring constantly. This will help release the starches and create a creamy risotto.

Step 4: Add Wine (Optional)

If using, pour in the dry white wine and let it simmer until mostly absorbed, stirring frequently. This adds depth of flavor, but you can skip this step if you prefer a non-alcoholic version.

Step 5: Gradually Add Broth

Begin adding the saffron-infused broth one ladle at a time to the rice. Stir gently and allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

Step 6: Finish the Risotto

Once the rice is al dente (cooked but still firm to the bite), remove the skillet from heat.

Stir in the remaining tablespoon of butter and the grated Parmigiano-Reggiano cheese. Season with salt and freshly ground black pepper to taste.

Step 7: Let it Stand

Let the risotto stand for about 5 minutes. This allows it to thicken slightly and become even creamier.

Step 8: Serve

Serve the Riso alla Milanese hot, garnished with fresh chopped parsley and additional Parmigiano-Reggiano, if desired.

Variations

Vegetarian: Use vegetable broth instead of chicken broth and skip the cheese for a dairy-free option.

Add Protein: Stir in cooked chicken, shrimp, or peas for extra protein.

Herbs: Experiment with adding fresh herbs like thyme or basil for additional flavor.