Risotto alla Milanese (Saffron Risotto)

What is Risotto alla Milanese?

Risotto alla Milanese is one of the most iconic dishes of Northern Italy. Originating in Milan, this creamy golden rice dish is infused with saffron, giving it a unique flavor and vibrant yellow color. It’s often served as a standalone main course, but it also pairs beautifully with Ossobuco alla Milanese, creating one of the most traditional Italian menus.
This saffron risotto is the perfect example of how a few simple ingredients – rice, stock, butter, cheese, and saffron – can be transformed into something truly luxurious. Creamy, elegant, and comforting, it’s a dish that every Italian food lover should try at least once.

Risotto alla Milanese is more than just a recipe – it’s a symbol of Milanese culinary tradition and Italian elegance. With its creamy texture, golden saffron hue, and delicate flavor, this dish proves that simple ingredients can create extraordinary results when treated with care.
Making risotto at home might seem intimidating, but with patience and the right technique, anyone can achieve restaurant-quality results. Remember to toast the rice, add hot stock gradually, and finish with plenty of butter and Parmigiano – those are the secrets to perfection.

Serve it on its own for a comforting meal or pair it with Ossobuco for an authentic Milanese dining experience. Either way, this dish is sure to impress your family and guests.
Now that you’ve mastered Risotto alla Milanese, why not explore more Italian classics? Try our [Lasagna alla Bolognese] or [Spaghetti Carbonara] for another taste of Italy. Buon appetito!

Cooking Tips

• Choose the right rice: Arborio is common, but Carnaroli holds its shape better and results in an even creamier texture.
• Toast the rice: Don’t skip the toasting step, it locks in flavor and prevents mushiness.
• Use warm stock: Adding cold stock lowers the temperature and ruins the creamy consistency.
• Add stock gradually: One ladle at a time is the secret to the perfect risotto.
• Rest before serving: Let the risotto sit for 1–2 minutes before serving so the flavors settle.

✨ Cook this Risotto alla Milanese today and bring a touch of Milan into your kitchen!

Risotto alla Milanese (Saffron Risotto)

A creamy, golden risotto from Milan, infused with saffron threads for a delicate aroma and flavor. This classic Italian dish is elegant, comforting, and perfect for a special dinner or a cozy night in.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 320 g Arborio or Carnaroli rice
• 1 small onion, finely chopped
• 60 g butter (divided)
• 60 g Parmigiano Reggiano, grated
• 1 l hot chicken or vegetable stock
• 100 ml dry white wine
• A pinch of saffron threads
• Salt and pepper to taste

Equipment

• Large pan (for rice)
• Wooden spoon
• Ladle (for broth)
• Small saucepan (to keep stock hot)

Method

 

1. Heat the stock and dissolve the saffron in a small amount of it. Keep warm.
2. In a large pan, melt half of the butter and sauté the onion until soft.
   
3. Add the rice and toast for 2 minutes, stirring constantly.
4. Pour in the white wine and let it evaporate.
5. Start adding the hot stock, one ladle at a time, stirring until absorbed before adding more. Continue for about 18–20 minutes.
   
6. When the rice is al dente, remove from heat. Stir in the remaining butter and grated Parmigiano. Season with salt and pepper.
7. Serve immediately, creamy and hot.
   

Notes

• For an authentic taste, use Carnaroli rice if available – it holds texture better than Arborio.
• Always add stock gradually and stir constantly for a creamy risotto.
• Soak the saffron in warm stock for a few minutes before use to enhance color and aroma.
• Traditionally paired with Ossobuco alla Milanese.
• Leftovers can be shaped into Arancini (crispy fried risotto balls).

Serving Suggestions

• Traditionally, Risotto alla Milanese is paired with Ossobuco (braised veal shanks).
• A glass of dry white wine such as Pinot Grigio or Soave complements the saffron flavors beautifully.
• Garnish with a sprinkle of freshly grated Parmigiano Reggiano for extra richness.
• Serve immediately – risotto waits for no one!

Tips & Tricks for the Best Risotto alla Milanese

• Soak the saffron: Always dissolve saffron threads in a bit of warm stock before adding them to the rice. This unlocks both the color and the aroma.
• Stock temperature matters: Keep the broth hot throughout cooking — adding cold stock will interrupt the cooking process and ruin the texture.
• Taste as you go: Risotto needs to be seasoned gradually. Taste at the end before adding extra salt.
• Perfect texture: Risotto should be creamy and flow gently on the plate, not thick like porridge. Italians call this consistency all’onda (like a wave).

More About Risotto alla Milanese

Risotto alla Milanese is a true symbol of Northern Italian cuisine, loved worldwide for its creamy texture and golden saffron flavor. If you enjoyed this recipe, you might also like our Spaghetti Carbonara or the classic Lasagna alla Bolognese – two other iconic Italian dishes.

For a deeper dive into its fascinating history, check the detailed explanation on Wikipedia’s Risotto alla Milanese page

Storage and Reheating

Risotto is best enjoyed fresh, but if you have leftovers, here’s how to handle them:

• Refrigeration: Store cooled risotto in an airtight container in the fridge for up to 2 days.
• Reheating on the stove: Add a splash of hot stock or water to loosen it, then warm gently over medium heat while stirring.
• Microwave option: Place in a microwave-safe bowl, add 1–2 tablespoons of water or stock, cover, and heat in 1-minute intervals, stirring in between.
• Do not freeze: Risotto doesn’t freeze well — the rice becomes mushy and loses its creamy texture.
• Creative leftovers: Cold risotto is perfect for making Arancini (crispy risotto balls) or using as a filling for stuffed vegetables.