Go Back
Risotto alla milanese

risotto alla milanese

Risotto alla milanese, creamy and vibrant, brings the unique flavor of saffron into an irresistible and traditional Italian dish. Try it!
Print Recipe Pin Recipe
Total Time 36 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 0.25 teaspoon saffron threads soaked in 2 tablespoons warm broth
  • 4 cup vegetable broth kept hot
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 unit onion small, finely chopped
  • 0.5 cup dry white wine
  • 0.5 cup parmesan cheese freshly grated
  • 1 teaspoon salt or to taste
  • 0.15 teaspoon black pepper freshly ground, to taste

Method
 

  1. Heat the broth: In a saucepan, keep the vegetable broth hot over low heat throughout the cooking process.
  2. Bloom the saffron: Soak the saffron threads in 2 tablespoons of warm vegetable broth. Set aside to release flavor and color.
  3. Sauté onion: In a large skillet, heat the olive oil and half the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes, but do not let it brown.
  4. Add rice: Stir in the arborio rice. Cook for 1–2 minutes, stirring constantly until the grains are well coated and start to look translucent on the edges.
  5. Deglaze: Pour in the white wine and stir until almost completely evaporated.
  6. Cook the risotto: Add a ladle of hot broth to the rice. Stir gently and let it absorb. Continue adding broth, one ladle at a time, stirring frequently and letting the liquid be absorbed before adding more. After about 10 minutes, stir in the soaked saffron and its broth. Continue cooking and adding broth for about 16–18 minutes in total, until the rice is creamy but still al dente.
  7. Finish: Turn off the heat. Stir in the remaining butter and grated parmesan. Taste and season with salt and black pepper as needed. Cover and let rest for a minute before serving.
  8. Serve: Spoon the creamy risotto alla milanese onto warm plates and sprinkle extra parmesan on top if desired. Enjoy immediately!

Notes

Mainstay of Milanese cuisine, Risotto alla milanese is cherished in Italy and beyond for its luxurious creamy texture and unmistakable flavor of saffron. This dish transitions seamlessly from an elegant dinner for two to a stunning centerpiece at family gatherings, pairing beautifully with a range of main courses or standing alone as a hearty vegetarian option.

Practical Tips for Flawless Risotto

  • Choose the right rice: Arborio is classic, but Carnaroli or Vialone Nano will also yield ultra-creamy results thanks to their high starch content.
  • Keep the broth hot and steady: Cold broth halts the cooking and can result in uneven texture, so keep it simmering on a back burner.
  • Stir with purpose: Frequent, gentle stirring encourages starch release. Avoid aggressive or constant mixing, which can break the grains and make the risotto gluey.
  • Layer the saffron: Give the delicate saffron a head start by soaking it in a little warm broth before adding to the pot; this coaxes maximum flavor and color.

Preparation Insights

Cook your onion just until translucent—browning means bitterness. Add the wine and let it fully evaporate, which infuses subtle acidity and complexity. Add broth gradually and embrace patience; this lets the rice slowly absorb liquid for the perfect velvety finish.

Suggested Pairings and Variations

  • Serve as a vibrant side dish to osso buco, garlic-roasted chicken, or simply with crisp green salad and lemon wedges.
  • Twist it up adding sautéed mushrooms for earthiness, a sprinkle of fresh lemon zest for brightness, or peas for color and sweetness.
  • If you don’t have saffron, a pinch of turmeric offers color—though not the iconic flavor—so use sparingly.
To truly savor the Milanese tradition, serve it immediately after resting so each bite is creamy and luscious, finished with an extra dusting of parmesan for a beautiful, classic touch.