Risotto alla Milanese

Legend has it that the striking and luxurious Risotto alla Milanese was first created during the construction of the Duomo in the 16th century. Used to color their stain glass, the introduction of saffron into a traditional risotto is attributed to the painters of Milan’s cathedral. Savored for its elegance and beauty, saffron risotto is the perfect side dish for the holidays or centerpiece when served with a slowly braised Ossobuco


Saffron Risotto



Serves 4


▢ 1 cup Carnaroli rice
▢ 6-8 cups broth (beef or vegetable depending on your preference) 
▢ 4 tbsp butter
▢ 4 tbsp Heritage Blend Organic EVOO
▢ Large pinch saffron threads
▢ 1 shallot, minced
▢ 1/2 cup white wine
▢ 1/2 cup grated Parmigiano-Reggiano
▢ Salt & Pepper



  1. Place the stock in a pot and warm on the stove. You don’t want it to fully simmer, but rather steam. 
  2. Bring a heavy bottomed pot over medium heat. 
  3. Add 2 tbsp of butter and 4 tbsp of olive oil. Add the minced shallot and sauté until translucent. Add the rice and sauté until the grains turn translucent, roughly 5-7 minutes, stirring constantly with a wooden spoon. 
  4. Deglaze the pan with wine. Turn the temperature to low, and cook for 2 minutes until the rice has completely absorbed the wine, stirring constantly. 
  5. Add 1/2 cup of stock to the rice, and cook until the rice has absorbed the liquid, stirring continuously with your wooden spoon. Keep doing this until the rice is cooked to an al dente consistency, with just a little bite when you chew. You likely won't use all the broth, so save whatever is left over for another day. To achieve the velvety texture of the sauce, it is key to keep the temperature low, so be patient. 
  6. Dissolve the saffron threads in 1/4 cup of broth. When the rice is ready, remove from the heat and stir in the dissolved saffron. Season well with salt and pepper before stirring in 2 tbsp of butter and the grated Parmigiano-Reggiano. 
  7. Mangiamo.



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