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Creamy Risotto alla Milanese (Saffron Risotto) Recipe

Name: Creamy Risotto alla Milanese (Saffron Risotto) Recipe
Total time: 30 min
Yield: 6
Ingredients: 14 ounces risotto rice (400g; about 2 cups), preferably carnaroli or vialone nano; 4 cups (950ml) homemade or store-bought low-sodium chicken stock or homemade vegetable stock , plus more as needed (see note); 3 tablespoons (45ml) extra-virgin olive oil; 1 small yellow onion, minced (about 200g; 7 ounces); 1 cup (225ml) dry white wine; 2 generous pinches saffron; Kosher salt; 2 tablespoons (30g) unsalted butter; 1 1/2 ounces (40g) freshly grated Parmigiano-Reggiano cheese, plus more for serving; 1/2 cup (115ml) heavy cream, whipped to stiff peaks (optional; see note)

Prep Time

Cook Time

Total Time

30m

This creamy risotto alla Milanese, also known as saffron risotto, is made with aromatic saffron, rich chicken stock, and Parmigiano-Reggiano cheese. The rice is cooked to perfection in a savory mixture of wine and onion, then finished with butter and optional whipped cream for an indulgent, comforting dish.