Go Back
“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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.
    “Arborio rice and chopped onion sautéed in butter for Risotto alla Milanese”
  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.
    Cooking Risotto alla Milanese in a pan with saffron”
  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.
    “Risotto alla Milanese saffron risotto served on a plate”

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).