Risotto Alla Milanese (san Polo Saffron Risotto)

Risotto alla Milanese, also known as San Polo Saffron Risotto, is a classic dish from Venetian cuisine. This creamy and flavorful risotto is infused with saffron, giving it a beautiful golden color and a delicate aroma.

Risotto Alla Milanese (san Polo Saffron Risotto)

Ingredients

  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon saffron threads
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. In a small bowl, steep the saffron threads in 2 tablespoons of warm broth for 10 minutes.
  2. In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent.
  3. Add the Arborio rice to the saucepan and stir to coat the grains with the butter, cooking for 2 minutes.
  4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
  5. Begin adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
  6. After about 15 minutes, add the saffron-infused broth to the risotto and continue to cook until the rice is creamy and al dente.
  7. Stir in the grated Parmesan cheese and remaining butter. Season with salt and pepper to taste.
  8. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Large saucepan Small bowl Stirring spoon

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the risotto alla Milanese hot, garnished with additional Parmesan cheese and a sprinkle of saffron threads for an elegant presentation.

Tips & tricks

For the best results, use high-quality saffron for a rich and aromatic flavor in the risotto.

Cost

$15