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Risotto alla Milanese by Four Seasons Milano
Saffron-infused, creamy and hearty, this classic risotto from Milan is by far one of the most luxurious takes on risotto—but is easy to replicate at home.
We asked Chef Fabrizio Borraccino of the Four Seasons Hotel Milan for his version on this representative dish of the city.
Enjoy and savour a piece of history with this rich Risotto all Milanese!
Risotto alla Milanese
Classic Risotto by Four Seasons Hotel Milan
Servings: 4
Ingredients
- 360 g Risotto Rice
- 140 g Butter
- 100 g Parmigiano Reggiano
- 1.5 l Vegetable stock
- 50 ml White wine
- 10 ml White wine vinegar
- 1 tbsp Extra virgin olive oil
- 8 Asparagus
- 1 tsp Saffron
Instructions
- Make a saffron infusion by mixing the saffron threads with a small amount of pre-heated stock in a container and allow a few hours for the flavour and colour to infuse out
- Heat the stock in a pan on a low heat and have a ladle at the ready
- In a separate casserole pan, add the oil and the rice and cook until beginning to toast
- Once the rice begins to toast, pour in the wine and cook until it’s absorbed
- Add some of the stock and the saffron infusion and stir continuously
- Add more stock as it’s absorbed and repeat the process a ladleful at a time
- The rice should take 15 minutes to cook
- In the meantime, cut the asparagus and julienne the tips
- After 15 minutes, the rice should be creamy and yellow due to the infusion
- Add the Parmigiano Reggiano and the butter and stir into the risotto
- Season the risotto with pepper and white wine vinegar
- Serve and garnish with the asparagus tips
La Veranda Restaurant at the Four Seasons Milan
