One-Pot Risotto alla Milanese (Quick Saffron Risotto Cheat)

• •2 tbsp Unsalted butter (divided)
• •1 tbsp Olive oil
• •1 Small yellow onion (finely minced)
• •2 cloves Garlic (minced (optional))
• •1.5 cups Arborio rice
• •0.5 cup Dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
• •4 cups Hot chicken or vegetable broth (low sodium) (kept warm)
• •0.5 tsp Saffron threads (steeped in 1/4 cup hot broth or water for 10 minutes)
• •0.5 cup Grated Parmesan cheese (plus more for serving)
• •to taste Salt
• •to taste Freshly ground black pepper
• •2 tbsp Fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Prepare your ingredients: Mince the onion and garlic. Grate the Parmesan cheese. Steep the saffron threads in 1/4 cup of hot broth or water for at least 10 minutes to release their color and flavor. Keep the remaining 3 3/4 cups of broth warm in a separate saucepan over low heat.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter with the olive oil over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. If using, add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the Arborio rice to the pot. Stir continuously for 2-3 minutes until the edges of the grains become translucent and they smell slightly nutty. This 'toasting' step is crucial for flavor and texture.

4. 4

   Pour in the dry white wine, stirring constantly until it is almost completely absorbed by the rice. This deglazes the pot and adds depth of flavor.

5. 5

   Add 3 1/2 cups of the warm broth and the steeped saffron (including its liquid) to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-18 minutes. Stir only once or twice during this time to prevent sticking and ensure even cooking, but resist the urge to stir constantly like traditional risotto.

6. 6

   After 15-18 minutes, uncover the pot. The rice should have absorbed most of the liquid and be starting to look creamy. If the rice is still too firm or dry, add the remaining 1/4 cup of hot broth gradually, stirring more frequently now, until the rice is al dente (tender with a slight bite in the center). This final stirring helps to release more starch and create creaminess.

7. 7

   Remove the pot from the heat. Stir in the remaining 1 tablespoon of cold unsalted butter and the 1/2 cup of grated Parmesan cheese. Stir vigorously for 1-2 minutes until the risotto is wonderfully creamy and emulsified. This process, known as 'mantecatura,' gives risotto its signature velvety texture. Season with salt and freshly ground black pepper to taste.

8. 8

   Ladle the risotto into warm bowls immediately. Garnish with fresh chopped parsley (if using) and extra grated Parmesan cheese before serving.

Chef's Tips

• 💡**Keep Broth Hot:** Always use hot broth. Adding cold broth will cool down the pot and disrupt the cooking process, resulting in less creamy risotto.
• 💡**Don't Overcook:** Risotto should be al dente – tender but with a slight bite in the center. It continues to cook slightly after being removed from the heat, so err on the side of slightly underdone.
• 💡**Quality Ingredients Matter:** Since there are few ingredients, the quality of your saffron, Parmesan, and wine will significantly impact the final flavor.
• 💡**Serve Immediately:** Risotto is best enjoyed fresh from the pot. Its creamy texture diminishes quickly as it cools.
• 💡**Adjust Consistency:** If the risotto seems too thick, add a splash more hot broth. If it's too thin, continue to stir gently over low heat for another minute or two.