Creamy Risotto alla Milanese (Saffron Risotto)
Updated Mar 12, 2025, Published Jan 24, 2024
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The creamy, flavorful nature of risotto makes it a classic Italian comfort food, satisfying both the palate and the soul. Risotto alla Milanese gives warmth and richness, making it super cozy, especially in colder seasons.
This is a family recipe for risotto alla Milanese. Enjoy as a main entree or side dish with traditional osso buco and have a slice of lemon olive oil cake for dessert!
Quick Look at the Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4-6 people
- Dietary Info: Vegetarian, Gluten Free
- Method: Infuse the saffron. Sauté the onions, then add the arborio rice and stir to toast. Deglaze with wine, then gradually add chicken stock and cook while stirring. Mix in grated cheese and butter and enjoy.
- Technique: Slowly adding warm liquid to the rice allows it to release starch and create a rich, velvety texture that is highly satisfying.
- Flavor & Texture: The bright yellow rice has a wonderfully soft texture, creaminess from the Parmigiano-Reggiano cheese and butter, and a mild flavor from the saffron.
Why You’ll Love This Recipe
Creating Italian risotto might seem challenging, but with the correct ingredients and authentic Italian method, it becomes an easily mastered dish that’s truly rewarding and comforting. This saffron risotto is beautiful and a true Milanese favorite!
The key is to employ warm stock, adding it gradually. Stir, but not too much, and don’t cook for more than 20 minutes. That’s all! It is an impressive creamy rice dish that you can make at home. Serve it with honey orange sesame salmon and pear and Gorgonzola salad, and you’ll have an epic meal!
Made With Amore,
“Excellent recipe 🇮🇹”
– Cassandra
Table of Contents
Ingredients for Risotto alla Milanese
This classic dish combines a few simple ingredients and a tiny bit of saffron to achieve the yellow rice color. This is all you need for a true risotto alla Milanese.
- Arborio Rice: A short-grain Italian rice variety known for its high starch content, contributing to the creamy texture of the risotto. It’s the best risotto rice.
- Saffron Threads: A precious spice that imparts a distinctive golden color to the risotto and contributes a subtle, floral flavor. A pinch of saffron goes a long way. It’s a key ingredient in other special recipes, like St. Lucia buns and creamy saffron pasta sauce.
- Dry White Wine: Adds acidity and depth to the dish, enhancing the overall flavor profile of the risotto.
- Parmigiano-Reggiano Cheese: A high-quality, aged Parmesan cheese with a rich, nutty flavor that brings a deep umami taste to the risotto. If you have extra cheese, use it up in creamy nduja pasta or easy pesto lasagna!
- Unsalted Butter: Adds a luxurious and creamy finish to the risotto, enhancing its overall richness and mouthfeel.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Arborio Rice Alternatives: Substitute with Carnaroli or Vialone Nano rice.
- Saffron Substitutes: There really is no substitute for saffron’s mild, grassy flavor and intense color. But if you have to make this without saffron, I would recommend adding ground turmeric, a pinch at a time, to the risotto until it reaches your desired color. Use it sparingly, as it has a more intense flavor.
- Dry White Wine Substitutes: Use dry vermouth or a non-alcoholic white wine.
- Parmigiano-Reggiano Cheese Alternatives: Pecorino Romano or Grana Padano can be alternatives for a similar aged, complex cheese flavor.
How to Make Risotto alla Milanese
Follow these easy step-by-step photos. The complete instructions are in the recipe card at the bottom of this post.
- In a small bowl, combine the white wine and saffron threads, stir, and let sit until ready to use. The saffron gives the dish its characteristic yellow color and a subtle flavor.
- Warm the chicken stock over low heat. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally.
- Add the arborio rice to the pot with the sautéed onions. Cook, stirring, until the rice is lightly toasted, about 2-3 minutes.
- Deglaze with the dry white wine and saffron mixture, stirring constantly until the rice mostly absorbs the wine.
- Begin adding the hot stock, one ladle at a time, to the rice. Stir frequently with a wooden spoon and allow the liquid to absorb before adding more. Stir in a circular motion all the way to the bottom of the pan.
- Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked to al dente. Adjust the seasoning with salt and black pepper as needed.
- Remove the pot from heat and stir in the freshly grated Parmigiano-Reggiano cheese and unsalted butter. Mix until the cheese and butter are fully incorporated and the risotto is creamy.
- Serve immediately. Risotto is best served immediately while it’s creamy and hot. Garnish with additional Parmesan if desired.
Recipe FAQs
Risotto alla Milanese is a traditional Italian dish from Milan, and is known for its beautiful golden color and creamy texture. It’s made with arborio rice that’s been slowly cooked in broth and enriched with butter and Parmigiano-Reggiano cheese, and is colored yellow with a touch of saffron. This dish is often served on its own or as the perfect accompaniment to classic Northern Italian meals, like braised meats or osso buco.
Risotto alla Milanese is yellow due to the inclusion of saffron, a spice that not only imparts a vibrant color but also contributes a subtle and distinctive flavor to the dish.
Avoid overcooking the rice and stirring excessively. Risotto should be al dente, with a slight bite. Stirring should be frequent but not constant to allow the rice to release starch gradually.
To store leftover risotto, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate within two hours of cooking. Properly stored, keep in an airtight container in the refrigerator for up to three days. You can also use the leftovers to make this crispy rice salad recipe!
To reheat, place the desired amount in a saucepan and add a splash of broth or water to restore moisture. Gently heat over medium-low heat, stirring occasionally to prevent sticking. Alternatively, you can reheat individual portions in the microwave, covering them to retain moisture and stirring halfway through.
Serving Suggestions
Wondering what to serve with risotto? Enjoy it right away while it’s hot and creamy with veggie sides like flat green beans or Italian oven roasted potatoes, or with hearty meat dishes like stuffed chicken thighs (involtini di pollo) and pork tenderloin with fennel.
If you like this risotto Milanese, you will also love my other recipes for asparagus risotto, mushroom risotto, butternut squash risotto, and simple Parmesan rice.
My Pro Tips
Expert Tips
- Infuse saffron threads in the wine before beginning the rest of the recipe to allow its flavor to be extracted into the liquid.
- Whenever possible, use homemade chicken stock (or low-sodium, store-bought stock), and warm it up before adding to the rice.
- Risotto requires patience. Allow the rice to absorb the liquid gradually, stirring frequently. This slow-cooking process is essential for achieving the desired creamy consistency.
- When cooking the rice, stir frequently, but not constantly. Stirring releases the rice’s starch, creating a creamy texture, but over-stirring can lead to a gummy consistency.
- Risotto should be cooked to al dente, with a slight bite to the rice; about 18-20 minutes. Avoid overcooking, as this can result in mushy risotto.
More Italian Risotto Recipes You’ll Love
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Creamy Risotto Alla Milanese (Saffron Risotto)
Ingredients
- 6 cups chicken stock, preferably homemade (find a recipe in my Italian penicillin soup recipe), or vegetable stock
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups arborio rice, 10 ounces
- ½ teaspoon saffron threads, up to 1 teaspoon; quantity based on preference
- ½ cup dry white wine
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping
- 1 tablespoon unsalted butter
Instructions
- In a small bowl, combine the white wine and saffron threads, stir, and let sit until ready to use. The saffron gives the dish its characteristic yellow color and a subtle flavor.
- In a medium saucepan, warm the chicken stock over low heat. You want to keep it warm throughout the cooking process.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally.
- Add the arborio rice to the pot with the sautéed onions. Cook, stirring, until the rice is lightly toasted, about 2-3 minutes.
- Pour the dry white saffron mixture, stirring constantly until the rice mostly absorbs the wine.
- Begin adding the hot stock, one ladle at a time, to the rice. Stir frequently with a wooden spoon and allow the liquid to absorb before adding more. Stir in a circular motion all the way to the bottom of the pan.
- Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked to al dente. Adjust the seasoning with salt and black pepper as needed.
- Remove the pot from heat and stir in the freshly grated Parmigiano-Reggiano cheese and unsalted butter. Mix until the cheese and butter are fully incorporated, and the risotto is creamy.
- Risotto is best served immediately while it's creamy and hot. Garnish with additional Parmesan if desired.
Notes
- Infuse saffron threads in the wine before beginning the rest of the recipe to allow its flavor to be extracted into the liquid.
- Whenever possible, use homemade chicken stock (or low-sodium, store-bought stock), and warm it up before adding to the rice.
- Risotto requires patience. Allow the rice to absorb the liquid gradually, stirring frequently. This slow-cooking process is essential for achieving the desired creamy consistency.
- When cooking the rice, stir frequently, but not constantly. Stirring releases the rice’s starch, creating a creamy texture, but over-stirring can lead to a gummy consistency.
- Risotto should be cooked to al dente, with a slight bite to the rice; about 18-20 minutes. Avoid overcooking, as this can result in mushy risotto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe 🇮🇹
Happy you loved it!
Perfect risotto every time! We love the saffron.