Go Back
–+ servings

Risotto alla Milanese

Golden, creamy, and deeply comforting. This authentic risotto alla milanese recipe brings the flavors of Milan to your kitchen with simple ingredients and timeless Italian technique.
5 from 1 vote
Print Pin Me Rate Me
Risotto alla Milanese in a white bowl, perfect for authentic Italian cooking ideas and recipes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Course: Primo

Ingredients
  

For the Risotto

  • 1 ½ cups Arborio or Carnaroli rice about 300 g
  • 5 cups hot beef broth or vegetable broth 1.2 liters
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 small yellow onion or shallot finely minced
  • ½ cup dry white wine
  • ½ teaspoon saffron threads
  • ½ cup freshly grated Parmigiano Reggiano
  • Salt to taste

Essential Equipment

  • Heavy-bottom saucepan or risotto pot (even heat is critical)
  • Wooden spoon or silicone spatula (gentle stirring)
  • Ladle (for controlled broth additions)
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • Small bowl (for blooming saffron)

Instructions

Prepare the Saffron

  • Place the saffron threads in a small bowl and add 2 tablespoons of hot broth. Let bloom while you begin the risotto. This releases color and aroma.

Warm the Broth

  • Heat the broth in a separate saucepan and keep it hot but not boiling throughout the cooking process.

Build the Base

  • In a heavy-bottom pot, heat olive oil and 1 tablespoon of butter over medium heat. Add the minced onion and cook gently until soft and translucent, about 4 minutes. Do not brown.

Toast the Rice

  • Add the rice to the pot and stir for 1 to 2 minutes until the grains look glossy and lightly toasted.

Deglaze with Wine

  • Pour in the white wine and stir until fully absorbed.

Begin the Risotto

  • Add one ladle of hot broth to the rice. Stir gently until absorbed. Continue adding broth one ladle at a time, stirring often.

Add the Saffron

  • After about 10 minutes, stir in the bloomed saffron and its liquid. The risotto will turn a rich golden color.

Finish the Risotto

  • After 18 to 20 minutes total, the rice should be tender with a slight bite. Remove from heat. Stir in the remaining butter and grated Parmigiano until creamy.

Rest and Serve

  • Cover and let rest for 1 minute. Taste and adjust salt. Serve immediately.

Nutrition

Serving: 4gCalories: 410kcalCarbohydrates: 52gProtein: 10gFat: 16gSaturated Fat: 8gSodium: 480mgFiber: 2gSugar: 1g