Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Main Course
Ingredients: Beef or vegetable stock; Saffron threads; Unsalted butter; Small onion; Arborio or Carnaroli rice; Dry white wine; Cold unsalted butter; Grated Parmesan; Salt

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

Beef or vegetable stock

4 cups, kept warm

Saffron threads

½ tsp, lightly crushed

Rice Base

Unsalted butter

2 tbsp

Small onion

1, finely chopped

Arborio or Carnaroli rice

300 g

Deglaze

Dry white wine

½ cup

Mantecatura (Finishing)

Cold unsalted butter

2 tbsp

Grated Parmesan

½ cup, plus extra to serve

Salt

To taste

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.

Room-temperature wine prevents cooling the pan.

Simmering

Add saffron stock one ladle at a time, stirring constantly and waiting until almost absorbed before the next addition (18–20 min total).

Keep the stock gently simmering so the rice cooks evenly.

Mantecatura

Off the heat, briskly stir in the cold butter and Parmesan until the risotto becomes creamy and glossy.

Cold butter emulsifies for a silky finish.

Plating & Serving