risotto alla milanese
Risotto alla milanese is creamy, comforting and full of saffron flavor. A healthy Italian dish ready to impress at home!
Ingredients
Method
- Heat the broth: In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
- Sauté the onion: In a large skillet or wide pot, heat the olive oil and half of the butter over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 3 minutes. Don’t let it brown.
- Toast the rice: Add the arborio rice to the pan, stirring continuously for 1-2 minutes until the grains are well coated and start to look translucent on the edges.
- Add the wine: Pour in the white wine, stirring until it has evaporated.
- Add saffron: Dissolve the saffron threads in a ladle of the hot broth. Add to the rice and stir until absorbed.
- Gradually add broth: Add one ladle of hot broth at a time, stirring gently and allowing the liquid to absorb before adding more. Continue for about 18-20 minutes, until the rice is creamy and al dente.
- Finish the risotto: Remove from heat. Stir in the remaining butter and most of the Parmesan cheese. Season with salt and black pepper to taste.
- Serve: Serve immediately, garnished with extra Parmesan if desired. Risotto alla milanese should be creamy and rich, not dry.
Notes
Risotto alla milanese is not only an iconic dish from Milan, but it’s also celebrated for its elegance and comforting creaminess. Its beautiful golden color comes from saffron, making it a standout on any dinner table. Whether you’re planning a simple family meal or a special gathering, this risotto brings a touch of Italian sophistication without being complicated.
For the creamiest texture, be patient and add the broth gradually, letting each ladleful fully absorb before adding more. Stir often to release the rice’s natural starches—this is what creates that signature silkiness. If you find that you’re running low on broth towards the end, you can use a bit of hot water to finish the cooking without compromising the flavor.
Practical Tips & Ingredient Swaps
- Don’t let the onion brown. Keeping it soft and translucent ensures a delicate base flavor without bitterness.
- If you don’t have saffron, you can use a pinch of turmeric for color—though the unique flavor of saffron is part of the real charm.
- No Arborio rice? Carnaroli or Vialone Nano rice work just as well for an authentic risotto texture.
- Vegetarian or dairy-free? Use vegetable broth and a plant-based butter and cheese alternative.
- Always use warm broth—it keeps the cooking going evenly and prevents the rice from seizing or overcooking on the outside.
Serving & Pairing Suggestions
- Serve your risotto alla milanese as a main course with a side salad of arugula and shaved fennel for brightness and crunch.
- To make it heartier, top with sautéed mushrooms, grilled asparagus, or roasted chicken.
- A crisp, chilled white wine—like Pinot Grigio—pairs beautifully with the saffron notes.
