Name: Risotto Milanese
Total time: 1 h
Ingredients: 5 cups chicken broth , plus extra warm broth as needed; 1½ teaspoons saffron threads , crumbled; 8 tablespoons unsalted butter , cut into 1-tablespoon pieces, divided; 1 onion, chopped fine; 1½ teaspoons table salt; 2 cups arborio rice; 1¼ cups dry white wine; 2 ounces Parmesan cheese , grated (1 cup)

Why This Recipe Works

Risotto alla Milanese is an Italian staple with a flare of color, typically paired with osso buco. We wanted to create a versatile, weeknight version of this dish that comes together in a snap, without sacrificing flavor or texture. Rather than babysitting the risotto for half an hour on the stove, we adopted our “almost hands-free” method, allowing the rice to simmer with only minimal stirring in a heavy-bottomed Dutch oven. This method cooked the risotto slowly, keeping the rice creamy yet al dente, without the arm work of constant stirring. For easy pairing, we used a hefty amount of dry white wine and chicken broth to keep our risotto bright, tangy, and well-balanced. The result is a creamy risotto that is excellent with any staple protein or vegetable or devoured simply on its own.

Before You Begin

Gently crumbling the saffron makes it easier to achieve an accurate measurement. For a softer, creamier risotto, you can substitute carnaroli rice for the arborio. You can substitute 1 tablespoon of kosher salt for the table salt, if desired. This risotto is the perfect accompaniment for our Ossobuco in Bianco.

Instructions

Bring broth to boil in large saucepan over high heat, then reduce heat to low. Add saffron and cover to keep warm.

Melt 3 tablespoons butter in large Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion is softened but not browned, 3 to 4 minutes. Add rice and cook, stirring frequently, until edges of grains are translucent, about 2 minutes.

Add wine and cook, stirring frequently, until wine is nearly absorbed, about 1 minute. Stir in 4 cups warm broth. Reduce heat to low, cover, and simmer, stirring every 5 minutes until nearly all liquid has been absorbed and rice is just al dente, 15 to 19 minutes.

Add remaining 1 cup warm broth and cook, stirring constantly, until grains of rice are cooked through but still slightly firm in center and cooking liquid is thick and creamy, 3 to 5 minutes. Stir in Parmesan. Let risotto stand off heat, covered, for 5 minutes.

Stir in remaining 5 tablespoons butter and season with salt and pepper to taste. Adjust consistency with up to ½ cup warm broth as needed. (Texture of risotto should be somewhat loose; it will thicken slightly as it sits.) Serve.