Risotto alla Milanese
A golden, creamy risotto perfumed with saffron—Milan’s most iconic first course.
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
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.
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