TABELIAAUTHENTIC RECIPE
Risotto alla MilaneseMilanese Saffron Risotto
- Total
- 35 min
- Difficulty
- ★★★☆☆
- Serves
- 4 servings
- Prep 10 min
- Cook 25 min
Milan’s risotto, colored golden with saffron. A representative Milanese dish, also known as an accompaniment to ossobuco.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Carnaroli rice320 g
- Saffron0.5 gInfuse in warm broth beforehand.
- Beef broth1200 mlKeep warm.
- Onion1 pieceFinely chopped
- Butter80 gReserve half, cold, for the final mantecatura.
- Parmigiano Reggiano60 g
- Dry white wine100 ml
Method
Prepare saffron and finishing butter
- 1 Finely chop the onion.
- 2 Infuse the saffron in 2 tbsp broth.
- 3 Keep half the butter in the refrigerator, cold, for mantecatura, the final emulsification with butter or cheese.
Make the onion soffritto
- 1 Cook the onion slowly in half the butter over low heat until translucent, making a soffritto.
Toast rice and reduce wine
- 1 Add the rice and toast over medium heat for 1–2 minutes, then add white wine and cook off the alcohol.
Cook with broth
- 1 Add warm broth 1 ladleful at a time, stirring and allowing each addition to absorb.
- 2 Repeat for about 18 minutes.
Add the saffron broth
- 1 Once the rice is al dente, mix in the saffron-infused broth.
Emulsify with mantecatura
- 1 Turn off the heat, add cold butter and Parmigiano and stir vigorously to perform mantecatura.
- 2 Finish with a creamy consistency.
About this dish
According to tradition, workers building Milan's Duomo first ate risotto with beef marrow and saffron in 1574. The legend that a worker jokingly added saffron used for architectural decoration to the food remains beloved by Milanese people.
The risotto became established at the tables of the Duchy of Lombardy during the period when Milan flourished as a commercial and financial center.
This risotto is characterized by a flowing texture called all'onda, like a wave. Ideally it flows gently when the plate is tilted, a finish called cottura perfetta, perfect cooking.
Bring the full course home next weekend.
Bring every dish to the table at its best.
Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.
- One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
- One timelineEvery dish’s waiting and cooking time combined into a single schedule.
- Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.