Authentic Risotto alla Milanese Recipe – Creamy Italian Saffron

Risotto alla Milanese – Risotto alla Milanese is a luxurious Italian rice dish that originates from the heart of Lombardy, particularly Milan. This golden-hued risotto is infused with saffron, giving it its signature color and a subtle, aromatic flavor that sets it apart from other risottos. Known for its creamy texture and rich taste, Risotto alla Milanese is often served alongside osso buco (braised veal shanks), making it a staple in traditional Milanese cuisine.

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Recipe Overview

Prep Time: 10 minutes

Active Time: 30 minutes

Resting Time: 5 minutes

Total Time: 45 minutes

Cuisines: Italian

Course: Main Course or Side Dish

Servings: 4

Calories: 420 kcal per serving

Equipment

• Large saucepan or pot

• Wooden spoon

• Ladle

• Measuring cups and spoons

• Small bowl (for saffron infusion)

• Cheese grater

Ingredients

• 1 ½ cups Arborio or Carnaroli rice

• 1 small onion, finely chopped

• 3 tablespoons unsalted butter (divided)

• 2 tablespoons olive oil

• ½ cup dry white wine

• 4 cups chicken or vegetable broth (kept warm)

• 1 pinch saffron threads

• 2 tablespoons hot water (for saffron infusion)

• ½ cup grated Parmesan cheese

• Salt, to taste

• Freshly ground black pepper, to taste

Nutrition

• Calories: 420 kcal

• Protein: 12g

• Carbohydrates: 52g

• Fat: 16g

• Saturated Fat: 8g

• Cholesterol: 35mg

• Fiber: 2g

• Sugar: 2g

• Sodium: 650mg

(Note: Nutrition values are approximate and may vary based on ingredients and portion size.)

Instructions

Step 1: Prepare the saffron infusion
In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Let it sit while you begin preparing the risotto—this step enhances the color and flavor of the dish.

Step 2: Sauté the onion
In a large saucepan, heat 2 tablespoons of butter and the olive oil over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 3–4 minutes. Be careful not to brown the onions, as you want a delicate base flavor.

Step 3: Toast the rice
Add the Arborio rice to the pan and stir constantly for 1–2 minutes, allowing the grains to lightly toast. This step helps the rice absorb the flavors while maintaining a slightly firm texture at the core.

Step 4: Deglaze with white wine
Pour in the white wine and stir until it evaporates. The wine adds a subtle acidity that balances the richness of the butter and cheese.

Step 5: Add the broth gradually
Begin adding the warm broth one ladle at a time. Stir constantly, allowing each addition to be fully absorbed before adding the next. Continue this process for about 18–20 minutes, until the rice is creamy and tender but still slightly al dente.

Tips for Perfect Risotto alla Milanese

1. Use the right rice: Arborio or Carnaroli rice is ideal because it releases starch slowly, creating that creamy texture.

2. Keep stirring: Continuous stirring prevents the rice from sticking and ensures even cooking.

3. Warm broth is key: Cold broth can shock the rice and halt the cooking process—always keep it warm.

4. Don’t overcook: Risotto should be tender with a slight bite in the center.

5. Serve immediately: Risotto continues to thicken as it cools, so enjoy it fresh from the stove.

Conclusion

Risotto alla Milanese is a timeless Italian classic that highlights the beauty of simplicity and technique. Its rich, creamy consistency and aromatic saffron essence create an unforgettable dining experience that reflects Milan’s culinary heritage. Whether you’re serving it as a side to osso buco or as a luxurious main course, this golden risotto never fails to impress.