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Risotto all Milanese

Lombardy, Milan

By AnnaLovesRisotto

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Last edited: 10:45, 14-03-2025

About This Recipe

Risotto alla Milanese is one of Milan’s most beloved dishes, known for its luxurious texture and signature golden color from saffron. Made with high-starch Arborio or Carnaroli rice, slow-cooked in broth until perfectly creamy, and finished with butter and Parmesan, this dish is simple yet elegant. While I served some seaonal mushrooms with the dish this time, the risotto is just as satisfying on its own, letting the delicate saffron aroma shine. Whether served as a main course or a side, this risotto is a true Northern Italian classic.

Ingredients

Serves: 4

Time: 25 mins

  • 320g (1 ½ cups) Arborio or Carnaroli rice
  • 1 small onion, finely chopped
  • 30g (2 tbsp) butter (for cooking)
  • 30g (2 tbsp) butter (for finishing)
  • 1L (4 cups) hot beef or vegetable broth
  • 100ml (½ cup) dry white wine
  • 1g (a pinch) saffron threads
  • 50g (½ cup) freshly grated Parmigiano Reggiano
  • Salt and black pepper to taste

Method

  1. Prepare the saffron: In a small bowl, dissolve the saffron threads in a few tablespoons of warm broth and let it sit.
  2. Sauté the onion: In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent.
  3. Toast the rice: Stir in the rice and cook for 1–2 minutes, letting it absorb the butter and toast slightly.
  4. Deglaze with wine: Pour in the white wine and stir until it evaporates completely.
  5. Cook the risotto: Begin adding the hot broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Repeat this process for about 15–18 minutes.
  6. Add saffron: Halfway through cooking, stir in the saffron-infused broth to give the risotto its signature golden color.
  7. Finish the risotto: When the rice is creamy and al dente, remove from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste.
  8. Rest and serve: Let the risotto sit for a minute before serving, allowing the flavors to fully develop.

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