clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
risotto all milanese on a white plate with parmigiano on top. close up with fork taking a bite.

Best Risotto Alla Milanese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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.

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 6 cups chicken stock, homemade chicken both, or vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups arborio rice (10 ounces)
  • 1/2 teaspoon to 1 teaspoon saffron threads (quantity based on preference)
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmigiano-Reggiano cheese, more for topping
  • 1 tablespoon unsalted butter


  1. 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.
  2. Warm the Chicken Stock: In a medium saucepan, warm the chicken stock over low heat. You want to keep it warm throughout the cooking process.
  3. Sauté the Onion: 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.
  4. Toast the Rice: Add the arborio rice to the pot with the sautéed onions. Cook, stirring, until the rice is lightly toasted, about 2-3 minutes.
  5. Deglaze with wine: Pour the dry white saffron mixture, stirring constantly until the rice mostly absorbs the wine.
  6. Start Adding Stock: 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. 
  7. Continue Cooking: 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.
  8. Finish with Parmigiano and Butter: 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.
  9. Serve Immediately: Risotto is best served immediately while it’s creamy and hot. Garnish with additional Parmesan if desired.
  • Author: Elena
  • Prep Time: 5 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian