This golden risotto is the perfect combination of comfort and elegance. Slowly cooked to creamy perfection and infused with saffron, it’s a dish that feels as indulgent as it looks.
Each bite brings the fragrant aroma of saffron, the creamy texture of perfectly cooked risotto, and the rich flavour of Parmesan cheese. It’s a true classic from Milan and a recipe that’s stood the test of time for a reason.
What makes it special? Saffron is the star of this dish. By soaking it in warm water, its vibrant colour and delicate flavour are unlocked, ensuring it transforms every grain of rice into something magical.
If you’ve never tried saffron risotto, this is your sign! Simple to make, comforting, and full of flavour—this dish is an Italian treasure.
What is ‘Risotto alla Milanese’
Risotto alla Milanese is one of Italy’s most iconic and luxurious rice dishes, known for its golden-yellow hue and rich, buttery flavour. Originating in Milan, it’s made with Arborio or Carnaroli rice, infused with saffron, and typically finished with Parmesan and butter for a creamy texture. This risotto is simple but elegant—saffron gives it its signature colour and aroma, while the use of good stock, finely chopped onion, white wine, and slow stirring creates the signature creamy texture. It’s traditionally served as a primo (first course) or as a side to ossobuco, the classic Milanese braised veal shanks.
Tips
- Proper risotto technique is all about patience: rice must be stirred slowly and continuously while gradually adding hot stock.
- Use a wide, shallow pan for even cooking.
- Keep the stock hot and add it a ladle at a time, stirring constantly to release the rice’s starch.
- Finish off the heat with cold butter and Parmesan—this is called mantecatura, and it gives risotto its signature creaminess.
Chef’s Hack
For the best saffron flavour and colour, don’t add the threads straight into your risotto. Instead, steep them in a small jar with a bit of hot water or stock and set it aside while you prep the rest of your ingredients. This simple step allows the saffron to bloom, unlocking its vibrant golden colour and delicate aroma. When you add it later, the flavour is more pronounced and evenly distributed—no clumps and no waste.
Storage
Risotto alla Milanese is best enjoyed fresh, but if you have leftovers, you can store them safely and still enjoy the flavour.
Let the risotto cool to room temperature, then transfer it to an airtight container and refrigerate for up to three days. When reheating, add a splash of hot stock or water and gently warm it in a pan over low heat, stirring until creamy again. Avoid using the microwave if possible—it can dry it out or make it rubbery.
Risotto doesn’t freeze well due to its delicate texture, but leftovers can be turned into ‘Riso al Salto’
More Rice Recipes
- Pomodori Ripieni (Stuffed Tomatoes – Roman Style)
- Easy One-Pan Chicken & Rice
- One-Pan Chicken, Beans & Rice
Risotto alla Milanese (Golden Saffron Risotto)
Ingredients
- 180 g of risotto rice arborio or carnaroli variety
- 1/2 onion chopped
- 1 tsp of saffron threads ~1g
- 400 ml chicken stock
- 1 dab of butter
- dash of white wine
Instructions
- Steep the saffron steams in a small jar with a bit of hot water or stock and set it aside while you prep the rest of your ingredients. This simple step allows the saffron to bloom, unlocking its vibrant golden colour and delicate aroma.
- Add a dab of butter to a pan, let it melt, and add the onion. Cook until translucent.
- Add a splash of wine (~1/2 cup) and let the alcohol evaporate.
- Add the rice to the pan and toast it for 1 minute.
- Pour in the stock one spoonful at a time, allowing the rice to absorb the liquid before adding more.
- Once you run out of stock and the rice starts to dry out, add hot water until the rice is fully cooked. Risotto takes time, but it is always worth the effort.
- It is now time to add the saffron liquid. Add it straight to the pan and mix until it is well incorporated with the rice. Add more butter if you wish and serve.
- Serve with pepper and grated Parmesan cheese.