Risotto alla Milanese
Silky saffron-infused rice, a true Milanese classic
A golden, creamy risotto perfumed with saffron—Milan’s most iconic first course.
- 40 min
- 4
- Intermediate
Ingredients
Saffron Stock
Rice Base
Deglaze
Mantecatura (Finishing)
Preparation
Prepping the Stock & Saffron
Warm Stock
Heat the stock in a saucepan over low heat.
Keep it just below a simmer to avoid evaporation.
Infuse Saffron
Crush saffron threads between your fingers and stir into the warm stock.
Hold Hot
Maintain the saffron stock on the lowest heat so it stays hot.
Preparing the Rice Base
Melt Butter
Melt 2 tbsp butter in a heavy-bottomed pan over medium heat.
Sweat Onion
Add chopped onion and cook until translucent, about 4 min.
Toast Rice
Stir in the rice and toast until each grain shows a pearly edge, about 2 min.
Stop toasting as soon as the edges turn translucent for a nutty aroma.
Cooking Process
Deglazing
Pour in the white wine and stir until it is fully absorbed.
Simmering
Add saffron stock one ladle at a time, stirring constantly and waiting until almost absorbed before the next addition (18–20 min total).
Mantecatura
Off the heat, briskly stir in the cold butter and Parmesan until the risotto becomes creamy and glossy.
Plating & Serving
Risotto alla Milanese
Risotto alla Milanese
Plating & Serving
Spoon risotto into warmed shallow bowls; top with extra Parmesan and a small knob of butter for sheen.