Risotto alla Milanese

This is not a bowl of risotto. This is a bowl of love. Once upon a time, I used to live in Italy. Italy is everything you imagine it will be; the food tastes like you dream it’s going to taste and the sights and sounds are all straight from a perfect picture postcard. I always find myself wishing I was back in Italy whenever I stir a risotto…





Well, I can dream. Short of actually being back in Italy, Risotto alla Milanese (or Risotto alla Zafferano) is probably the next best thing. This is a simple dish, but the saffron adds a real depth of flavour, as well as the vibrant yellow colour. Native to Southwest Asia, saffron was rediscovered in Europe in the fourteenth century when Islamic culture spread through Al Andalus to Spain, France and Italy. Risotto alla Milanese was first made for a wedding feast in sixteenth century Milan. Zafferano, or saffron, is still the most expensive spice in the world.

Ingredients (Serves 4, based on this recipe)
1 1/2 cups arborio rice
1/3 cup butter
1 medium onion, finely chopped
1/2 cup dry white wine (this should be a wine that you would drink!)
5 cups chicken stock
Pinch of saffron
6 tbsp grated parmigiano

Use a heavy saucepan with a broad base. I tend to use a low to medium heat to minimise the risk of the risotto boiling (and then burning!) before the rice has softened.

(1) Cook the onion in a saucepan with 2/3 of the butter. When the onion is soft, add the rice and stir until it is fully coated with butter.

(2) Add the wine and allow it to evaporate. Add the stock one ladle at a time, stirring continuously. Allow each ladle of stock to be fully absorbed before adding the next.

(3) When you have added about half the stock, dissolve the saffron in a ladle of stock and add.

(4) When the rice is cooked through, and an even yellow colour, remove the pan from the heat and stir in the remaining butter and the cheese…and serve immediately!