Risotto alla Milanese

The rich and creamy texture of risotto is one of the world’s most loved culinary creations. This specific risotto, alla Milanese, was developed in the early 1800s and one taste is all you need to know why it’s still popular today, over 200 years later. The beautiful golden color comes from saffron adds an intoxicating flavor. Serve it along side Osso Buco for an Italian meal you will not soon forget!

Items used to make this recipe:

(affiliate links)

• 3 1/2 quart dutch oven https://amzn.to/3ORulOj

• real deal parmigiano-reggiano cheese https://amzn.to/3VzlyUA

• arborio rice https://amzn.to/3OyiXXd

• saffron threads https://amzn.to/3QG6u5K

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Risotto alla Milanese

makes 4-6 servings

Printable Recipe

Ingredients

• 4 cups low or no-sodium chicken stock (try my homemade)

• 1/2 teaspoon loosely packed saffron threads

• 1 tablespoon olive oil

• 1 cup finely minced onion (yellow or white)

• 1 cup arborio rice

• 1/2 cup white wine (or additional chicken stock)

• 4 tablespoons unsalted butter

• 1/2 cup finely grated parmigiano reggiano cheese (use the good stuff)

• salt and pepper to taste

Directions

1. In a small saucepan, simmer the chicken stock and saffron together; keep warm until needed.

2. In a 3 1/2-quart or larger dutch oven, saute onions and olive oil together with a pinch of salt and pepper until onions are translucent, about 5 minutes; add the arborio rice and stir to combine.

3. Add white wine and stir until absorbed, then add 1 ladle of the saffron-infused chicken stock and stir until absorbed. Continue adding the stock, one ladle at a time, stirring until it’s mostly absorbed before adding more. This will take about 20 minutes or so.

4. When the rice is almost completely cooked, stir in the butter until melted, then stir in the grated parmigiano-reggiano cheese.

5. Carefully taste and adjust seasoning if needed. Serve immediately.

Notes

• Use caution when adding salt while cooking this recipe. Parmigiano-reggiano is very salty so that’s why I specify low or no-sodium chicken stock and unsalted butter. Better to be careful - you can always add salt, after you stir in the cheese, if needed.

• The flavor of this risotto relies heavily on the quality of saffron and parmigiano-reggiano used. The creamy texture of this risotto relies heavily on using arborio rice. It pays to get the best quality you can.

adapted from Laura in the Kitchen

San Francisco Rice

Here’s a really delicious side dish reminiscent of the famous rice that’s affectionately referred to as “The San Francisco Treat”. The original version has little bits of pasta mixed in with the rice. My version doesn’t contain the pasta, but the flavor is pretty spot on. Easy enough to make on a busy weeknight, you’ll be glad to add this recipe to your rotation of tasty side dishes.

The cast of characters for today’s recipe: “parboiled” or “converted” rice, chicken bouillon granolas, dried parsley, buttery steakhouse seasoning, water, and butter (not pictured).

Note: Parboiled or converted rice is rice that has been partially cooked and dried during manufacturing. The process allows the rice to retain more nutrients compared to standard white rice. The process also alters the starches so the grains hold their shape better, making them less likely to overcook, become mushy, or stick together.

Now to make the recipe. Toast the rice in the butter, stirring frequently, until the color deepens and the rice smells nutty (5-6 minutes).

Add the bouillon, seasoning, and parsley to the hot rice to “bloom” their flavors. Then add the water and bring to a boil.

Cover the pan and reduce the heat to low; simmer until all the liquid is absorbed (full recipe and instructions below). That’s all there is to it. Enjoy!

Items used to make this recipe:

(affiliate links)

• parboiled or converted rice https://amzn.to/3eznNUT

• 4 quart nonstick saucepan https://amzn.to/3gJGTIc

• chicken bouillon seasoning https://amzn.to/3GNxKJc

• buttery steakhouse seasoning https://amzn.to/363HrGN

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San Francisco Rice

makes 4 cups

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups parboiled or converted white rice

• 4 cups water

• 1 1/2 tablespoons chicken flavored bouillon powder

• 1 1/2 tablespoons Kinder Buttery Steakhouse Rub

• 1 1/2 tablespoon dried parsley, crushed in the palm of your hand

Directions

1. In a 3-quart or larger saucepan, brown rice in butter for 5-7 minutes, stirring frequently, until the rice is toasted.

2. Immediately add the water, bouillon powder, buttery steakhouse rub, and parsley; stir to combine.

3. Bring to a boil, then cover the pan and reduce the heat to low for 18 minutes or until all the water is absorbed.