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.

If you love classic Italian comfort food, you’ll also enjoy Pizza Margherita — a simple, authentic recipe with tomato, mozzarella, and basil.

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.

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!

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).

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!

For another creamy risotto dinner, try Creamy Mushroom Risotto — rich, comforting, and packed with earthy flavor.

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.

“Ingredients for Risotto alla Milanese – Arborio rice, saffron, butter, onion, Parmesan, white wine, and broth”

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.

Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

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

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

Final Thoughts

This recipe is proof that great food doesn’t have to be complicated. With a few simple ingredients and the right steps, you can create a dish that feels comforting, flavorful, and truly satisfying. If you try it, I’d love to hear how it turned out — and don’t forget to explore the other recipes linked above for more delicious inspiration!

And if you’re craving another Italian classic for dinner, Spaghetti Carbonara is a rich and satisfying pasta recipe you’ll want to try next.

Risotto alla Milanese is a traditional Italian risotto flavored with saffron, with its history documented on Wikipedia.