Risotto alla Milanese
Total time40 min
Prep time10 min
Cook time30 min
4.5(11)
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Learn more →Ingredients
4 servings
- 5 cups low-sodium chicken broth
- ½ tsp saffron threads
- 3 tbsp unsalted butter, divided
- 1 small yellow onion, finely diced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 oz parmigiano-reggiano, finely grated (about ½ cup), plus more for serving
- salt and pepper, to taste
For serving
- extra parmigiano-reggiano, for serving (optional)
Instructions
- 1
Pour the chicken broth into a large saucepan and bring to a gentle simmer over medium heat. Crumble in the saffron threads, stir to combine, and reduce the heat to low to keep the broth warm throughout cooking.
- 2
Melt 2 tbsp of the butter in a wide heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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