Risotto Alla milanese (Saffron risotto)
May 19, 2025
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If there’s one dish that captures the elegance of Northern Italy, it’s Risotto alla Milanese. This creamy saffron-infused risotto is a golden-hued classic from Milan, traditionally served with osso buco but equally stunning on its own. The delicate aroma of saffron, the richness of butter and cheese, and that signature al dente bite make this one of the most luxurious Italian rice dishes to master at home. Risotto alla milanese is comfort in a bowl!
Looking for ways to serve this? Serve it with my comforting osso buco or slow-cooked beef short rib ragu.
Risotto alla Milanese is Northern Italy’s most iconic risotto. It’s creamy, luxurious and infused with fragrant saffron. Traditionally served with osso buco, it also stands beautifully on its own as a complete dish. But for me, this golden bowl of rice is so much more than a classic Italian recipe. It’s comfort food at its finest.
Much like my beloved pastina, Risotto alla Milanese is one of those dishes that cures everything. It’s warm, soothing and feels like a big hug from Mum. Growing up, this was something my mum and I made together all the time. We would stir patiently at the stove, waiting for that creamy magic to happen, then sit down with big bowls and spoons in hand, completely satisfied. To this day, it's a recipe we both turn to when we need a little comfort.
The saffron is what makes this dish so special. It gives the risotto its signature golden colour and a delicate, earthy flavour that sets it apart from any other rice dish. This isn’t just an elegant meal. It’s nostalgic, healing and packed with love in every bite.
Ingredients For Risotto Alla milanese
This saffron risotto is made with just a handful of simple ingredients, but each one plays an important role in building that rich, comforting flavour. Here are the three key ingredients that bring this dish to life.
- Saffron – This precious spice is what gives the risotto its signature golden colour and subtle earthy flavour. A little goes a long way, and it adds both warmth and elegance to the dish.
- Arborio rice – These short-grain rices are essential for risotto. They absorb liquid slowly while releasing starch, which creates that perfectly creamy and velvety texture without needing any cream.
- Parmesan cheese – Adds a deep, savoury richness to the risotto and brings everything together. Stirred in at the end, it gives the dish that final touch of indulgence.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make
Making Risotto alla Milanese is all about patience and gentle stirring. We slowly build flavour by toasting the rice, infusing it with saffron, and gradually adding warm stock until it turns creamy and tender.
Step 1: Add onion and garlic to olive oil and cook for 3 minutes or until fragrant and sweet.
Step 2: Add the rice to the pan and cook for 2 minutes or until the rice turns opaque and has a crackling sound.
Step 3: Add the wine and keep stirring with the rice until all of the wine has been absorbed by the rice. One cup at a time, add in the chicken or vegetable stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock
Step 4: Turn off the heat and stir through the saffron threads until the risotto turns a golden hue colour.
Step 5: Vigorously stir through the butter, parmesan cheese and pinch of salt and pepper until you have silky and glossy texture.
Step 6: Serve immediately with an extra sprinkling of cheese.
FAQ's
Risotto alla Milanese is a traditional Italian risotto from Milan made with saffron, butter, onion, white wine, Parmesan, and Arborio or Carnaroli rice. It’s known for its creamy texture and vibrant golden colour.
Saffron is the key ingredient that gives Risotto alla Milanese its signature golden hue and unique flavour. It adds a delicate earthiness and an aromatic depth that sets this risotto apart from others.
Arborio and Carnaroli are the best types of rice for saffron risotto. They are short-grain varieties that release starch while cooking, creating that classic creamy risotto texture.
Yes, you can skip the white wine if needed. Just replace it with a little extra stock or a splash of lemon juice to balance the flavour.
Risotto is ready when the rice is al dente—tender but with a slight bite—and the texture is creamy and slightly loose. It should flow gently on the plate rather than hold its shape.
Serve
Risotto alla Milanese is traditionally served as a primo (first course) or alongside a slow-cooked osso buco with gremolata for a classic Milanese pairing. It would also be delicious next to my beef short rib ragu. You can also serve it as a main with a side of sautéed green beans or roasted vegetables. For a touch of elegance, finish with a drizzle of extra virgin olive oil and a generous grating of Parmesan cheese just before serving.
Store
Store any leftover risotto in an airtight container in the fridge for up to 3 days. When reheating, add a splash of warm stock or water and stir gently over low heat to bring back its creamy consistency. It also makes excellent arancini (fried risotto balls) the next day if you want to get creative with leftovers.
More comfort food to love
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Risotto alla Milanese (Saffron Risotto)
Ingredients
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoon olive oil
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken or vegetable stock
- 3 tablespoon salted butter
- ½ cup parmesan cheese, grated
- salt + pepper
Instructions
- Heat broth: Heat the broth in a medium saucepan over medium heat until it’s just below a simmer. Lower the heat, cover, and keep it warm while you prepare the risotto.
- Cook aromatics: In a large fry pan on a medium - high heat, bring the olive oil to heat. Add the onion and garlic and cook for 3 minutes or until fragrant and sweet.
- Toast rice: Add the rice to the pan and cook for 2 minutes or until the rice turns opaque and has a crackling sound.
- Add wine and broth: Add the wine and keep stirring with the rice until all of the wine has been absorbed by the rice. One cup at a time, add in the chicken or vegetable stock and stir through until all the stock is absorbed. Repeat this step 5 more times until you have used up all of your stock. Your rice will start to become plump as it continues to cook and absorb the stock. It should take roughly 25 minutes to cook. When you have added your last cup of stock you want only 80% of the liquid to be absorbed.
- Add saffron, butter and cheese: Turn off the heat and stir through the saffron threads until the risotto turns a golden hue colour. Vigorously stir through the butter, parmesan cheese and pinch of salt and pepper until you have silky and glossy texture.
- Serve: Serve immediately with an extra sprinkling of cheese.
Notes
- Use high-quality saffron for the best colour and flavour. Steep the threads in a little warm stock before adding for maximum infusion.
- Warm stock is essential. Adding cold stock can shock the rice and affect the creamy texture, so keep it warm on the stove while you cook.
- Stir gently and often. This helps release the rice’s starch, which is what gives risotto its signature creaminess.
- Don’t rush it. Risotto takes about 18–20 minutes to cook. Taste along the way to ensure the rice stays al dente.
- Finish off the heat. Stir in cold butter and Parmesan at the end for extra richness and a silky finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
YUMMMM! Have been making this on repeat since it is so cold where I live! Can't wait to try it with your osso buco.
Thank you!! It's so yummy with my osso buco. I hope you enjoy!
Ohhhh I loved this dish when I travelled through Italy and yours tasted exactly the same!
I am so happy to hear that it's just like the ones you tasted in Italy! Thank you!
This is COMFORT FOOD! Thank you! Loved the recipe.
It is the best comfort food! So glad you enjoyed it!