How to store and reheat risotto?

You can store risotto in the refrigerator for about 4 days depending on the ingredients, for example, with seafood it lasts less long. You can reheat it simply in the microwave in a bowl with a plate on top and a bit of broth, or on low heat in a pot with a lid with an extra splash of broth, finishing with extra Parmesan cheese and olive oil. You can also freeze risotto, thaw it when using, and process it as described above.

Which rice is best to use for a Milanese risotto?

Carnaroli is the absolute king of risotto rice! This grain retains its bite (al dente) wonderfully and simultaneously releases just enough starch for that delicious, creamy texture. Don't have Carnaroli at home? Then Arborio or Vialone Nano are also excellent choices for this recipe.

Why do we use both saffron threads and saffron powder?

That's the trick for a perfect balance! The saffron powder immediately gives that iconic, deep golden color throughout the rice. The saffron threads provide that wonderful, subtle, and luxurious flavor and look beautiful on your plate.

Why do we deglaze the rice with white vermouth instead of white wine?

White wine is delicious, but white vermouth (like Martini Blanco or Noilly Prat) really takes your Milanese risotto to the next level. Vermouth contains a more complex mix of herbs and botanicals that pairs fantastically with the warm, earthy flavor of saffron!

Risotto alla Milanese recipe

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40min

•

Easy

With this recipe, we create an absolute icon from the Italian cuisine: the classic Milanese risotto! Beautiful golden yellow in color and so rich in flavor. The secret of a truly top saffron risotto Milanese lies in the love and the right ingredients. We use the perfect Carnaroli rice, deglaze with a good splash of aromatic white vermouth, and let the rice grains slowly absorb all that delicious broth and the precious saffron.

Ingredients

What do you need?

Quantity: 4p

250 g Carnaroli rice
1 tsp saffron threads
1 tsp saffron powder
3 tbsp olive oil
1 large onion
2 cloves of garlic
1 l poultry broth
15 cl white vermouth
80 g grated Parmesan
50 g butter
Pepper and salt

Preparation method

How do you make this?

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Heat the broth. Pour the oil into a cast-iron pot or pan and add finely chopped onion and garlic. Sauté until translucent and add the rice, mix well and sauté for about 3 minutes.

Deglaze with the vermouth, season with pepper and salt, and add saffron. Now add a ladle of broth to the rice each time, stirring until completely absorbed, then add the next ladle, repeating until the broth is completely used up.

Stir in the cheese and butter at the end, serve immediately.

Tips

For risotto, it is best to use Carnaroli, Arborio, or round rice.
With the leftovers from the risotto, you can make a delicious aperitif snack: arancini!