Risotto alla Milanese Class

Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate
Watch On-Demand Video

Before you start

  1. Ready all the ingredients

What you'll learn

  • Master the steps to creating the perfect risotto texture.
  • Explore the fine art of flavor balance as you season your risotto with Balinese Truffle Salt and Champagne vinegar.
  • Discover the technique of infusing saffron into broth for a rich, golden hue and a delicate aroma.

Mise En Place

Cheese Grater
Measuring Cups
Chopping Board
Saute Pan
Wooden Spoon
Sauce Pot

Shopping List

Broth, 3 cups

Water, 1½ cups

Saffron, 1 pinch

Parmesan cheese, 1 oz

Unsalted butter, 6 tbsp

Chives, 1 bunch

Shallot, 1x

Olive oil, ¼ cup

Balinese Truffle Salt, to taste

Carnaroli rice, 1 cup

Truffle Carpaccio, to taste

Dry white wine, ½ cup

Champagne vinegar or other favorite vinegar, to taste


  1. In a small pot on high heat, bring the broth and water to a boil. Once boiling, stir in the saffron and remove the pot from heat, allowing the saffron to bloom.
  2. Finely grate the Parmesan.
  3. Dice the butter. Slice the chives. Peel and haché, or finely mince, the shallot.

How to cook

  1. In a large pan on low heat, stir together the shallot, olive oil, and a pinch of Balinese Truffle Salt. Cook until the shallot is translucent and tender but hasn’t taken on any color.
  2. Add the rice and stir constantly until the rice is fragrant and turns a pearly white, about 1 minute.
  3. Add the wine, turn the heat to medium-high, and stir constantly until the liquid reduces and the pan is au sec, or nearly dry, about 3 minutes.
  4. Turn the heat down to medium and add one ladle of hot stock to the pan. Cook, stirring constantly, until almost all of the liquid has evaporated. Repeat this process until there is only 1 ladle of stock left and the rice is al dente.
  5. Stir in the remaining ladle of stock, bring to a simmer, and turn the heat to low.
  6. Add the butter and Parmesan cheese. Stir until homogenous.
  7. Adjust the seasoning with Balinese Truffle Salt and Champagne vinegar to taste.
  8. Plate up that risotto and garnish with a few slices of that Truffle Carpaccio, a sprinkle of sliced chives, and a final touch of Balinese Truffle Salt.

From the chef

Ever wondered how to cook the perfect risotto? One that’s not too mushy, not too crunchy, but juuuust right? We’ll teach you everything there is to know about how to make Risotto Alla Milanese. For this on-demand class, you can cook at your own pace and enjoy this class over and over again. We will provide you with the shopping list, recipe, and an instructional video to help you make the most delicious summer risotto ever!

Other chefs also loved