One-Pot Risotto alla Milanese (Quick Saffron Risotto Cheat)
A simplified, creamy saffron risotto made with minimal stirring, perfect for a weeknight.
Ingredients
- •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.
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.
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.
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.
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.
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.
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.
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.
Ladle the risotto into warm bowls immediately. Garnish with fresh chopped parsley (if using) and extra grated Parmesan cheese before serving.
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.
Recipe from TheCookbook.ai
Created by smw355