Risotto Milanese: A Golden Classic Perfected with Carluccio's Carnaroli Rice

It is a dish that shimmers with Milanese elegance—a creamy, golden masterpiece of simple ingredients: Risotto alla Milanese. Here at Carluccio's, we believe this iconic dish is the ultimate celebration of high-quality Italian produce, and it all starts with the rice.

The Golden Legend of Risotto Milanese

The history of Risotto Milanese is as rich as its flavour, tracing its origins back to the heart of Lombardy in the mid-16th century. Legend tells a captivating tale set during the construction of Milan's magnificent Duomo Cathedral in 1574.

The story involves a young apprentice glass-maker named Valerio di Fiandra, who worked on the cathedral’s stained-glass windows. He was known to use saffron to achieve a brilliant, deep yellow pigment. As a wedding prank, his friends decided to add a generous pinch of this costly, vibrant spice to the rice served at the celebratory feast.

The result? The guests were presented with an unexpectedly beautiful, golden-hued risotto. What started as a joke quickly became a celebrated culinary triumph, adding an intoxicating aroma and delicate flavour that perfectly complemented the comforting starch of the rice.

Today, Risotto alla Milanese is considered a cornerstone of Milanese cuisine, revered for its creamy texture, al dente bite, and its distinctive, luminous colour.

How to Serve and Enjoy This Masterpiece

Risotto alla Milanese is often enjoyed in two ways:

1. As a standalone Primo: When served by itself, it is a luxurious, comforting first course. The goal is a texture that is all'onda (like waves), meaning it should flow slightly and not be stiff on the plate. It is finished with a generous knob of butter and a handful of freshly grated Parmigiano Reggiano to achieve that perfect glossy 'manteca'—the essential creamy emulsion.

2. The Classic Pairing (Con Ossobuco): In Milan, this golden risotto is the traditional accompaniment to Ossobuco—braised veal shanks cooked with vegetables, white wine, and broth. The delicate, saffron-infused rice is the perfect foil for the rich, savoury flavours of the veal and its deeply flavoured sauce.

The Essential Ingredient: Carluccio's Carnaroli Rice

The secret to a truly great risotto lies in the rice. For us, there is no substitute for Carluccio's Carnaroli Rice.

Known as the "King of Italian Rice," Carnaroli is prized by Italian chefs for several reasons:

• Superior Starch Content: It has a higher percentage of amylose than other varieties, which allows it to maintain a perfect al dente core while releasing just enough starch to create that beautifully creamy, yet flowing, texture we call all'onda.

• Absorbs Flavour: The grains are robust and absorb the flavour of the stock and, most importantly, the saffron, without collapsing.

• Forgiving: It's less likely to overcook than Arborio rice, giving you more time to achieve perfection.

Using Carluccio's Carnaroli rice ensures your Risotto Milanese will be authentically creamy, subtly chewy, and a pure delight.

Carluccio's Risotto Milanese Recipe

This recipe is simple, elegant, and showcases the golden flavour of saffron.

Serves: 4 Prep Time: 10 minutes Cook Time: 25 minutes

Ingredients

• 1.5 litres good quality Beef or Vegetable Stock, kept hot and at a gentle simmer

• A good pinch of Saffron Threads (about 0.5g)

• 30g unsalted butter (for the base)

• 1 tbsp quality olive oil

• 1 medium Shallot or Small Onion, finely chopped

• 320g Carluccio's Carnaroli Rice

• 100ml Dry White Wine (e.g., Pinot Grigio or Soave)

• 50g unsalted butter (cold, for the mantecatura)

• 60g Parmigiano Reggiano, freshly grated, plus extra for serving

• Salt and freshly ground black pepper to taste

Method

1. Infuse the Saffron: Place the saffron threads in a small ladle or cup and pour over about 50ml of your hot stock. Leave it to infuse and deepen in colour while you prepare the risotto.

2. Sauté the Base: In a heavy-bottomed pan or large, shallow skillet, melt the initial 30g of butter with the olive oil over a medium-low heat. Add the chopped shallot/onion and cook gently until soft and translucent—about 5-7 minutes. Do not let it brown.

3. Toast the Rice (Tostatura): Add the Carluccio's Carnaroli Rice to the pan. Stir constantly for 2-3 minutes. This toasting process seals the outside of the grain, helping it to cook evenly and maintain its shape.

4. Deglaze with Wine (Sfumatura): Pour in the dry white wine. Stir continuously until the wine has completely evaporated. The lovely acidity left behind balances the richness of the dish.

5. Cook the Risotto: Add a ladleful of the hot stock to the rice. Begin stirring. Continue to add stock, a ladleful at a time, allowing each addition to be almost fully absorbed before adding the next. Stirring is key to encouraging the starch release for creaminess.

6. Add the Saffron: After about 10 minutes, when the rice is halfway cooked, pour in the saffron-infused stock and stir it in. Watch as your risotto transforms into a beautiful golden hue.

7. Finish Cooking: Continue the process, adding stock and stirring, for a total cooking time of about 18-20 minutes. Taste a grain of rice—it should be al dente, tender on the outside with a slight, firm resistance in the centre.

8. The Final Creaming (Mantecatura): Remove the pan from the heat. Stir in the final 50g of cold butter and the 60g of freshly grated Parmigiano Reggiano. Stir vigorously for a minute or two. This is the mantecatura, the final, essential step that creates the glossy, velvety creaminess. Check the seasoning and add salt if necessary.

9. Serve: Allow the risotto to rest for just a minute off the heat. It should settle into that perfect 'wavy' consistency. Serve immediately on warm plates, with a final sprinkle of Parmigiano Reggiano on top.

Buon Appetito! Enjoy this timeless taste of Milanese history.