Risotto alla Milanese: Golden Elegance from Lombardy

This beautiful golden risotto comes from Milan, in Lombardy.

Its distinctive color comes from saffron (zafferano). Traditionally, it is served alongside ossobuco, but it can also be enjoyed alone.

🧂 Ingredients (for 4 people)

• 320 g Arborio or Carnaroli rice

• 1 small onion (finely chopped)

• 1 liter vegetable or beef broth

• 50 g butter

• 50 g grated Parmigiano Reggiano

• 1 sachet saffron

• 100 ml white wine

• Salt

  
  

🍚 Preparation

1. Melt half the butter in a pot.

2. Add chopped onion and cook gently.

3. Add rice and toast for 2 minutes.

4. Pour in white wine and let it evaporate.

5. Add broth gradually, stirring continuously.

6. Dissolve saffron in a little broth and add.

7. When creamy, turn off heat and stir in butter and cheese.

   
   

Grammar Hint

Notice the structure:

• Aggiungi il brodo poco alla volta.

Italian often uses expressions like poco alla volta (little by little).

Also, cooking verbs are commonly in reflexive form:

• Il riso si cuoce lentamente.This is the passive “si” construction, very common in recipes.

If you'd like to practice cooking vocabulary and imperative forms, that’s something we explore in lessons too.

👉 Book your Italian lesson and learn through food.