The risotto alla milanese is inviting, tasty, and delicate, with saffron as its base ingredient. It’s a well-loved first course that is also popular with children who are drawn to its beautiful yellow color. A preface: The recipe corresponds to the one found on the saffron packets with some modifications. The true authentic Milanese risotto, however, is the one cooked with osso buco, which has nothing to do with this recipe and there’s no comparison. I hope the Milanese won’t be scandalized; I repeat, it’s the recipe recommended on the package. Anyway, I find this risotto to be a good solution for when you don’t have much time and can’t go shopping for meat. A beneficial, light, and tasty recipe.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 14.11 oz Rice
- 1 qt Broth (Vegetable or meat)
- Onion (1)
- 2.12 oz Butter
- 1 glass White wine
- 1 sprig Saffron
Tools
- Pan
- Pot
Saffron Yellow Milanese Risotto without Osso Buco
Personal suggestion: Use vegetable broth instead of meat broth, prepared with vegetables: carrot, celery, onion, potato, and water. The risotto will have an even more delicate taste and will certainly be more digestible.
Lastly, the quality of the rice is important; choose rice that holds up well during cooking and doesn’t overcook.
Also, come have a peek on Pinterest of The Recovering Cook
