Risotto alla Milanese sounds fancy, but it just means “rice made in the style of the city of Milan”. It’s not difficult to make, so give it a go and see what you think.
As you may know, I post a lot of traditional and authentic recipes here on my site.
I feel that if I don’t try to save some recipes that have been passed down from generation to generation, especially when it comes to Italian and British cuisines, that they all may disappear one day. Poof! They’ll be gone and all we’ll be left with will be “Dump Dinners”, hot dog and tater tot casseroles and chemical laden desserts made with boxes of cake mix, cans of God-knows-what, and tubs of non-dairy whipped topping.
Don’t misunderstand me, I don’t have anything against this type of “food”–I have everything against this kind of faux food! The “dump” meals wouldn’t be so bad if you were dumping real ingredients in the pan, but most of the ingredients are processed and packaged items! Why? I would love to know.
Pasta and Beans (Pasta e Fagioli)
First of all, I have to get this off my chest: using “dump” in a recipe title to describe a dish, does it no favors. In fact, I think (and many others have agreed with me) that it conjures up images which should never be associated with anything to do with food.
Secondly, super-processed food is not real food.
Period.
I don’t claim that all of my recipes are completely authentic and traditional, such as this risotto which I’m making vegetarian, and my inauthentic Spaghetti alla Carbonara, however, I do explain how to make the proper versions.
Today’s post is a simple recipe, a classic northern Italian dish called risotto alla Milanese, or as I explained in the title, rice which is made in the style of the city of Milan. Its discerning yellow color comes from just a pinch of saffron, which also gives it its wonderful flavor. You may have already seen or made my sausage and mushroom risotto recipe.
You may also enjoy reading about my risotto cooking lesson at a grotto on Lake Lugano!
Made in the authentic manner, beef stock from bone marrow bones are used, however, given that many of us don’t have a supply of marrow bones on hand, I’ve give a vegetarian version, too (which is still truly delicious).
Recently, a friend from Italy named Carlo, asked if I’d be interested in sampling saffron from his new business of growing organic saffron crocuses near my mother’s village! What a request! Of course I was game, and soon, a little package arrived from Italy.
The first thing I had to make was this risotto, and yes, the saffron is wonderful. Try to use Carnaroli rice for the best results, next is Arborio, however, if you cannot source either one, use a short grain rice.
Risotto alla Milanese
(with vegetarian option)
slightly adapted from a Cucchiaio D’Argento recipe serves 4
FULL PRINTABLE RECIPE BELOW
Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown. Add the rice and stir for about 3 to 4 minutes, until translucent.
Add the wine and stir well until it evaporates.
Meanwhile, place the saffron threads, or ground saffron, into the heated marrow or vegetable stock. It will turn the stock a bright yellow color.
Begin adding a cup (8 oz) of the heated vegetable stock at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.
Remove from the heat and stir in the grated Parmesan cheese and butter. Taste for salt, and add it as needed.
Now all that’s left to do is enjoy this wonderful risotto!
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A different sort of rice you can use as a side dish: golden rice pilaf.
Risotto alla Milanese or Milan Style Rice (Vegetarian)
Ingredients
- 1 oz butter
- 1 small onion (diced)
- 1 cup Carnaroli rice (or Arborio)
- ¼ cup white wine
- 3 cups beef stock (from marrow bones- vegetable broth for vegetarian option)
- ½ oz butter
- 1 pinch of saffron threads (or ground saffron)
- ⅛ tsp salt (Kosher or sea salt, as needed)
- ½ cup Parmigiano Reggiano cheese (grated)
Instructions
- Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown. Add the rice and stir for about 3 to 4 minutes, until translucent.
- Add the wine and stir well until it evaporates.
- Meanwhile, place the saffron into the heated stock. It will turn the stock a bright yellow color.
- Begin adding a cup of the heated stock to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.
- Remove from the heat and stir in the grated Parmigiano cheese and butter. Taste for salt, and add it as needed and serve hot.
Nutrition
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I could not agree more! I’m all for trying to save time when making meals, but “dump meals” are not the way to go about that. This risotto looks perfectly creamy and delicious, I’ll have to make it for my next dinner party!
Thanks, Mary! I’m so glad you agree! ;)
Wow – look at that saffron and your risotto Milanese is the perfect recipe to bring out its flavour, Christina. First time I’ve heard of the term “Dump dinners” but couldn’t agree with you more. Nothing to beat simple cooking but with good quality ingredients – makes all the difference! Bravo x
Thanks, Jill! Your cookbooks would be considered “anti-dump” cookbooks! :) How blissful to have never heard of them, and sorry I had to be the bearer of bad news.
Amen, sister! It’s nice to hear that I am not the only one who doesn’t like the term “dump meals” and can’t understand why they don’t use real ingredients. Your recipes are delicious.
Thank you, Maggie!! :)
So the beautiful color comes from the saffron threads. Such an inticing dish, Christina. I can almost imagine how flavorful this should be.
Yes, the saffron makes it look almost a fake yellow color, Hadia! You should try this, as I’m sure you’d love it! Thank you for stopping by! :)
I can smell that delicious risotto now. Now if it was only right in front of me and I could dig in. Guess I need to make my way to the kitchen and make this.
You could have come over, Cathy! :)
I come from a European background where real food was cooked and enjoyed. I love your recipes. I really do.
I also hate those dump recipes and don’t consider anything make with canned soup, boxed mixes or anything processed to be cooking.
I recall a dinner at a friend’s a few years ago where she proudly served something called Sex in a Pan. It had graham crumbs, instant chocolate pudding made from a mix, cream cheese and that oil – based whipped topping stuff. I almost couldn’t eat it. I managed to control myself and eat some of it, but I did gag a couple times. It was gross.
That’s exactly the kind of dessert I was referring to, Shirley! It’s sad when some people don’t know anything better than this type of “cooking”. Thank you so much for your kind comment; I’m so happy you like my recipes! :)
i agree with your rant. Who buys pre made tater tots? My guess is that when buying a box/ bag of those, you’re paying about $5. per potato. Keep those wonderful recipes coming.. Thanks for all you do, and all that you share.
Good point, Raymond! I didn’t want to scare people away by going on and on, but yes, the cost is also a huge factor!
Thank you so much!
Thanks for posting real and delicious recipes using real food Christina!!! Always a joy to visit your site. Saffron threads from Italy, what a fantastic treat in this creamy risotto.
Thanks to you, Allie! I appreciate you stopping by! :)