Milanese Saffron Risotto with Peas (Risotto alla Milanese)
A classic Italian dish, Milanese Saffron Risotto with Peas, also known as Risotto alla Milanese, is a creamy and aromatic main course that combines the subtle flavors of saffron with the freshness of peas, resulting in a luxurious yet comforting meal.
Equipment
- Large pan or skillet
- Small bowl
- Ladle
- Wooden spoon
Ingredients
- 1 1/2 cups Arborio rice 300g
- 4 cups low-sodium chicken or vegetable broth 950ml
- 1 cup frozen peas 150g
- 1 large onion, finely chopped
- 3 tbsp unsalted butter 45g
- 1/2 cup Parmesan cheese, grated 50g
- 1 pinch saffron threads
- 1/2 cup dry white wine 120ml
- 2 tbsp olive oil 30ml
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a small bowl, steep the saffron threads in a few tablespoons of hot broth to release their color and flavor.
- In a large pan over medium heat, add the olive oil and 1 tablespoon of butter. Once hot, sauté the onion until translucent, about 3-4 minutes.
- Stir in the Arborio rice, toasting it lightly until it becomes slightly translucent, about 2 minutes.
- Pour in the white wine and simmer until the wine has mostly evaporated.
- Add the saffron-infused broth to the rice, then gradually add the remaining broth one ladle at a time, allowing each addition to be absorbed before adding the next, stirring continuously.
- Halfway through cooking, add the frozen peas, and continue to add broth and stir.
- Once the rice is al dente and creamy (about 18-20 minutes), remove from heat and stir in the remaining butter and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
For a vegetarian version, use vegetable broth and ensure the Parmesan cheese is vegetarian.
The key to a creamy risotto is the constant stirring, which releases the starch from the rice.
If you have leftovers, you can form them into patties and pan-fry to create risotto cakes for a delicious next-day treat.