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Risotto alla milanese: Authentic saffron rice recipe

Name: Risotto alla milanese: Authentic saffron rice recipe
Prep time: 13 min
Cook time: 40 min
Total time: 53 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Beef or vegetable stock, 4 cups, kept warm; Saffron threads, ½ tsp, lightly crushed; Unsalted butter, 2 tbsp; Small onion, 1, finely chopped; Arborio or Carnaroli rice, 300 g; Dry white wine, ½ cup; Cold unsalted butter, 2 tbsp; Grated Parmesan, ½ cup, plus extra to serve; Salt, To taste

Experience the luxurious taste of traditional Milanese cuisine with this authentic risotto alla milanese recipe that uses premium saffron and parmesan. This easy step-by-step guide ensures a silky, golden finish perfect for elegant hosting or a cozy night in.

4(208 reviews)

·By Ethan Brooks

Risotto alla milanese: Authentic saffron rice recipe — Main Course served and photographed from above

Prep

13 min

Cook

40 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Saffron Stock

Rice Base

Deglaze

Mantecatura (Finishing)

Nutrition

Per serving

Calories: 461 kcal
Protein: 10.4 g
Carbs: 62.1 g
Fat: 15 g
Fiber: 1.4 g

Whole recipe

Total

Calories: 1842 kcal
Protein: 41.5 g
Carbs: 248.4 g
Fat: 60.1 g
Fiber: 5.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Beef or vegetable stock 4 cups, kept warm	40	4	4	0	2
Saffron threads ½ tsp, lightly crushed	2	0	0.4	0	0.2
Unsalted butter 2 tbsp	200	0.2	0	22	0
Small onion 1, finely chopped	40	1	9	0.1	1.5
Arborio or Carnaroli rice 300 g	1050	20	230	2	2
Dry white wine ½ cup	100	0.1	3	0	0
Cold unsalted butter 2 tbsp	200	0.2	0	22	0
Grated Parmesan ½ cup, plus extra to serve	210	16	2	14	0
Salt To taste	0	0	0	0	0

Nutritional values are estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Stock & Saffron

1
Warm Stock
Heat the stock in a saucepan over low heat.
Tip: Keep it just below a simmer to avoid evaporation.
2
Infuse Saffron
Crush saffron threads between your fingers and stir into the warm stock.
3
Hold Hot
Maintain the saffron stock on the lowest heat so it stays hot.

Preparing the Rice Base

1
Melt Butter
Melt 2 tbsp butter in a heavy-bottomed pan over medium heat.
2
Sweat Onion
Add chopped onion and cook until translucent, about 4 min.
3
Toast Rice
Stir in the rice and toast until each grain shows a pearly edge, about 2 min.
Tip: Stop toasting as soon as the edges turn translucent for a nutty aroma.

How to Make Risotto alla milanese: Authentic saffron rice recipe

Total time: 53 min · Yields 4 servings

1
Deglazing
Pour in the white wine and stir until it is fully absorbed.
2
Simmering
Add saffron stock one ladle at a time, stirring constantly and waiting until almost absorbed before the next addition (18–20 min total).
3
Mantecatura
Off the heat, briskly stir in the cold butter and Parmesan until the risotto becomes creamy and glossy.