Risotto Milanese Recipe

Arborio rice: a short-grain rice that becomes creamy when cooked slowly, perfect for risotto

Chicken broth: adds flavor and moisture to cook the rice

Dry white wine: gives a subtle tang and depth to the dish

Onion: finely chopped to add sweetness and aroma

Saffron threads: a spice that gives the risotto its golden color and unique flavor

Parmesan cheese: grated to add creaminess and a salty, nutty taste

Unsalted butter: used to cook the onions and finish the risotto with richness

One of the most important steps in making this Risotto Milanese is adding the warm broth little by little while stirring constantly. This might seem like a lot of work, but it really makes the rice creamy and delicious. Here’s how to do it without feeling overwhelmed:

1. Keep your broth warm in a separate pan. Cold broth will slow down the cooking and make the rice uneven.
2. Use a ladle to add just one scoop of warm broth to the rice at a time.
3. Stir gently but constantly. This helps the rice release its natural starch, which is what makes risotto so creamy.
4. Wait until the broth is mostly absorbed before adding the next ladle.
5. Keep repeating this process until the rice is tender but still has a tiny bit of bite in the center.

Doing this step slowly and patiently is what makes the risotto taste so rich and smooth. If you rush and dump all the broth in at once, the rice won’t cook evenly and the texture will be mushy or too watery.

When I first tried making risotto, I got impatient and added too much broth at once. The rice ended up soggy and not creamy at all. Now, I remind myself to stir and add the broth slowly, and it really makes a difference. Also, keeping the broth warm is a little trick that helps everything cook faster and more evenly.

This slow, steady stirring might feel like a lot, but it’s worth it. Plus, it’s kind of relaxing to watch the risotto come together, almost like magic!

• arborio rice - Substitute with carnaroli rice: Carnaroli rice has a similar high starch content, which helps achieve the creamy texture characteristic of risotto.

• arborio rice - Substitute with pearled barley: Pearled barley can mimic the creamy texture of risotto while adding a nutty flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• chicken broth - Substitute with beef broth: Beef broth offers a richer, heartier flavor, which can add depth to the dish.

• dry white wine - Substitute with vermouth: Vermouth has a similar acidity and complexity, making it a good substitute for white wine in cooking.

• dry white wine - Substitute with chicken broth: If avoiding alcohol, chicken broth can be used to maintain the liquid content and flavor.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements the dish well.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and add a unique texture to the risotto.

• saffron threads - Substitute with turmeric: Turmeric can provide a similar golden color, though the flavor will differ slightly.

• saffron threads - Substitute with annatto: Annatto seeds can impart a similar color, though the flavor will be more earthy.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar texture and a slightly sharper flavor.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is suitable for vegans.

• unsalted butter - Substitute with olive oil: Olive oil can provide a rich flavor and is a healthier fat alternative.

• unsalted butter - Substitute with ghee: Ghee offers a similar richness and is lactose-free, making it suitable for those with lactose intolerance.

• Allow the risotto to cool completely before storing. This prevents condensation, which can make the rice mushy.

• Transfer the risotto into an airtight container. This helps maintain its creamy texture and prevents it from absorbing any unwanted odors from the fridge.

• Store in the refrigerator for up to 3 days. The flavors will meld beautifully, but be mindful that the rice may thicken as it cools.

• For freezing, spread the risotto in a thin layer on a baking sheet lined with parchment paper. This ensures even freezing and prevents clumping.

• Once frozen, transfer the risotto to a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• Freeze for up to 2 months. While the texture may change slightly, the rich flavors of the saffron and parmesan cheese will still shine through.

• To reheat, thaw the risotto in the refrigerator overnight. This slow thawing helps retain its creamy consistency.

• Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to restore its luscious texture. Stir occasionally to prevent sticking.

• For a touch of freshness, consider adding a sprinkle of freshly grated parmesan cheese or a pat of butter just before serving.

• Stovetop Method:

  1. Place the leftover risotto in a non-stick pan.
  2. Add a splash of chicken broth or water to loosen the risotto.
  3. Heat over medium-low, stirring gently to prevent sticking.
  4. Once heated through, add a small knob of butter for extra creaminess.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the risotto to an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water and cover with foil.
  4. Bake for about 15-20 minutes, stirring halfway through.

• Microwave Method:

  1. Place the risotto in a microwave-safe bowl.
  2. Add a splash of chicken broth or water to help it rehydrate.
  3. Cover with a microwave-safe lid or wrap.
  4. Heat on medium power in 1-minute intervals, stirring in between, until hot.

• Risotto Cakes:

  1. Form the leftover risotto into small patties.
  2. Heat a bit of olive oil in a pan over medium heat.
  3. Fry the patties until golden brown on both sides.
  4. Serve with a sprinkle of parmesan cheese or a dollop of sour cream.

• Saucepan: Use this to heat the chicken broth and keep it warm throughout the cooking process.

• Large pan: This is essential for cooking the risotto, allowing you to sauté the onions and rice, and gradually incorporate the broth.

• Ladle: Handy for adding the broth to the rice one scoop at a time, ensuring the rice absorbs the liquid properly.

• Wooden spoon: Ideal for stirring the risotto continuously, helping to release the starches from the rice and create a creamy texture.

• Measuring cups: Use these to accurately measure the arborio rice, wine, and other ingredients.

• Small bowl: Useful for dissolving the saffron threads in a little warm broth before adding it to the rice.

• Cheese grater: Needed for grating the parmesan cheese, which will be stirred into the risotto for added flavor and creaminess.

• Knife: Essential for finely chopping the onion, ensuring it cooks evenly and blends well with the rice.

• Cutting board: Provides a stable surface for chopping the onion and preparing other ingredients.

Prep ingredients ahead: Chop the onion and measure out the arborio rice, parmesan cheese, and saffron threads in advance to streamline the cooking process.

Use pre-warmed broth: Keep the chicken broth warm in a separate pot to ensure it absorbs quickly into the rice, reducing cooking time.

Simultaneous tasks: While the onion is cooking, dissolve the saffron in a small amount of warm broth to save time later.

Efficient stirring: Stir the risotto continuously but efficiently, allowing each ladle of broth to absorb before adding the next, ensuring even cooking.