Step into the culinary heart of Milan with Risotto Alla Milanese, a dish as iconic as the Duomo itself. Creamy, saffron-infused rice dancing with nutty Grana Padano cheese – it’s a symphony of texture and flavor that has tantalized taste buds for centuries.
Recently, I had the privilege of savoring this Milanese masterpiece at the Osteria Papà Nicola in Milan. The restaurant’s chef Roberto Baldasarre was kind enough to share his wisdom to help you craft this delectable dish in your own kitchen.
A History Steeped in Gold: The Story of Risotto alla Milanese
Legend has it that this saffron-kissed rice originated in 1574, a gift from a Spanish painter to honor the betrothal of his daughter to a Milanese nobleman. Whether fact or fancy, Risotto alla Milanese captured the hearts of Milanese and Italians alike. Its simplicity—high-quality ingredients, masterful technique — is its true beauty. Each spoonful whispers of saffron meadows, rich broth simmered with love, and the dedication of generations of passionate cooks.
From Osteria to Your Table: Risotto Alla Milanese Recipe
Now, let’s delve into the magic of Osteria Papà Nicola’s Risotto alla Milanese recipe:
Ingredients:
- 11 oz. Carnaroli rice (the magic ingredient!)
- 1 small onion, finely chopped
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- Pinch of saffron powder
- 5 cups hot beef broth (homemade or good quality store-bought)
- 4 tablespoons unsalted butter, divided
- 1/2 cup freshly grated Grana Padano cheese
- Salt and freshly ground black pepper, to taste
Saffron is the key ingredient in this Milanese risotto.
How to Make Risotto Alla Milanese:
- Toast the Rice: In a heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Add the onion and shallot, cook until softened without browning. Add the rice and toast, stirring constantly, until translucent and nutty (about 2 minutes).
- Unleash the Saffron: Pour in the white wine and cook until nearly absorbed. Stir in the saffron, allowing its golden magic to bloom (Chef Baldasarre’s secret weapon!).
- Embrace the Broth: Gradually add the hot beef broth, one ladle at a time, letting the rice absorb each addition before adding more. Stir constantly with a gentle hand, coaxing out the starch that creates the creamy texture. This is where patience and love become key!
- The Final Touches: After about 20 minutes, the rice should be al dente (slightly firm to the bite) and suspended in a creamy sauce. Season with salt and pepper to taste. Remove from heat and stir in the remaining 2 tablespoons of butter and the grated Grana Padano cheese, creating a decadent, cheesy embrace.
- Serve and Savor: Plate your risotto imediatamente (immediately!), garnish with additional cheese if desired, and prepare to be transported to the heart of Milan with every bite.
Pro Tips from Osteria Papà Nicola:
- Use high-quality Carnaroli rice. Its unique starch content creates the perfect creamy texture.
- Don’t rush the broth addition. Patience is key to achieving the ideal consistency.
- Stir constantly, but gently. Don’t manhandle the rice, or you’ll end up with mush!
- Taste as you go and adjust seasoning accordingly.
Beyond the Recipe: The Osteria Papà Nicola Experience
While recreating Baldasarre’s recipe at home will bring you closer to Milan, a trip to Osteria Papà Nicola is an unforgettable experience. The warm atmosphere, the passionate staff, and the sheer dedication to tradition make every bite a journey into the heart of Milanese culture.
More Recipes You May Enjoy
- Mushroom Risotto
- Four Cheese Truffle Gnocchi
- Bolognese Ragu
- Italian Pink Sauce
- Chopped Italian Salad
- Risotto All’Amarone
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Risotto Alla Milanese
Recipe by Jason Hill – CookingSessions.comIngredients
- 11 oz. Carnaroli rice
- 1 small onion finely chopped
- 1 shallot finely chopped
- 1/2 cup dry white wine
- 1 Pinch saffron powder
- 5 cups hot beef broth homemade or good quality store-bought
- 4 tablespoons unsalted butter divided
- 1/2 cup freshly grated Grana Padano cheese or Parmesano Reggiano
- Salt and freshly ground black pepper to taste
Instructions
- Toast the Rice: In a heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Add the onion and shallot, cook until softened without browning. Add the rice and toast, stirring constantly, until translucent and nutty (about 2 minutes).
- Unleash the Saffron: Pour in the white wine and cook until nearly absorbed. Stir in the saffron, allowing its golden magic to bloom (Chef Baldasarre’s secret weapon!).
- Embrace the Broth: Gradually add the hot beef broth, one ladle at a time, letting the rice absorb each addition before adding more. Stir constantly with a gentle hand, coaxing out the starch that creates the creamy texture. This is where patience and love become key!
- The Final Touches: After about 20 minutes, the rice should be al dente (slightly firm to the bite) and suspended in a creamy sauce. Season with salt and pepper to taste. Remove from heat and stir in the remaining 2 tablespoons of butter and the grated Grana Padano cheese, creating a decadent, cheesy embrace.
- Serve and Savor: Plate your risotto imediatamente (immediately!), garnish with additional cheese if desired, and prepare to be transported to the heart of Milan with every bite.
