Join me to learn how to make risotto alla milanese. A creamy, saffron risotto from Northern Italy that’s rich, elegant, and easier than you think.
This version keeps that beautiful, glossy texture you want from a proper risotto, but is lighter and more balanced.
If risotto has ever felt intimidating, don’t worry. It’s really just about rhythm….adding broth slowly, stirring, and letting the rice do its thing. Once you get it, it becomes second nature and you can enjoy some peaceful time to yourself as you prepare this dish…I recommend with a glass of wine.
Ingredients
2 cups Arborio rice
1 shallot, finely diced
2 oz diced prosciutto
1 tbsp butter
1/2 cup dry white wine
6–7 cups hot chicken bone broth
Teaspoon of saffron
1/3 cup Parmigiano Reggiano
The key is adding the broth gradually, this is what gives you that creamy texture without needing a ton of butter or cream.
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Estimated macros (per serving, serves 6):
~320 calories | 13g protein | 45g carbs | 9g fat
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1 Comment
One of my fav dish