Classic Italian Risotto alla Milanese Recipe

Risotto alla Milanese is a traditional Italian risotto recipe that originated in Milan, Northern Italy. It is famous for its rich golden color, which comes from saffron, and its creamy texture that makes it both luxurious and comforting. This dish has been served in Italian kitchens for centuries and is often paired with Osso Buco, but it is just as satisfying on its own.

What sets this recipe apart is its balance of flavors. The nuttiness of Arborio rice, the richness of Parmesan cheese, and the delicate floral taste of saffron come together to create a dish that feels both elegant and homely. It requires only a handful of ingredients but relies on patience and the right cooking method to achieve its creamy consistency. Whether you are planning a weeknight dinner or a special meal, Risotto alla Milanese is a recipe that delivers authentic Italian flavors right at your table.

Why You’ll Love This Recipe

• Authentic Italian Flavor: Made with Arborio rice, Parmesan, and saffron, this dish brings you a genuine taste of Milanese cuisine.
• Simple Ingredients, Big Results: You only need a few pantry staples and saffron to make a restaurant-quality meal.
• Creamy Texture Every Time: With the right technique of adding warm broth gradually, the rice releases its starch naturally, giving you the perfect creaminess without any added cream.
• Versatile Dish: Serve it as a comforting main course or pair it with classic Osso Buco, grilled meats, or roasted vegetables.
• Impressive Yet Easy: While it looks sophisticated, the step-by-step method makes it achievable even for beginners.
• Perfect for Special Occasions: Its striking golden color and rich flavor make it ideal for family gatherings, dinner parties, or festive celebrations.

Ingredients Needed

To make authentic Risotto alla Milanese, it’s important to choose the right ingredients. Each one plays a role in achieving the creamy texture and rich flavor that this Italian classic is known for.

• Arborio rice (1 ½ cups): A short-grain Italian rice that is high in starch. When cooked slowly with broth, it creates the creamy consistency that defines risotto. You can also use Carnaroli rice for an even silkier result.
• Small onion, finely chopped (1): Adds a mild sweetness and depth of flavor as the base of the risotto.
• Unsalted butter (4 tablespoons, divided): Half is used for sautéing the onion and toasting the rice, and the other half is stirred in at the end for a glossy finish.
• Chicken or beef broth (4 cups, kept warm): Warm broth ensures the rice cooks evenly. Use a good-quality homemade or low-sodium stock for the best flavor.
• Saffron threads (½ teaspoon): The star ingredient that gives Risotto alla Milanese its golden color and unique, delicate taste. Steeping the threads in warm broth before adding them to the rice helps release their flavor.
• Grated Parmesan cheese (½ cup): Freshly grated Parmesan melts into the risotto, enhancing creaminess and adding a savory, nutty flavor.
• Salt, to taste: Adjusted at the end depending on the saltiness of your broth.
• Freshly ground black pepper (optional): For a touch of extra seasoning.

Step-by-Step Instructions

Follow these steps carefully for a risotto that is creamy, flavorful, and perfectly cooked.

1. Warm the Broth

• Pour the chicken or beef broth into a saucepan and keep it over low heat. Using warm broth prevents the cooking temperature from dropping each time you add liquid to the rice.

2. Steep the Saffron

• Place the saffron threads in a small bowl with 2 tablespoons of warm broth. Let them soak while you prepare the base of the risotto. This step enhances both color and flavor.

3. Sauté the Onion

• In a wide, heavy-bottomed skillet or pot, melt 2 tablespoons of butter over medium heat.
• Add the finely chopped onion and cook for about 4–5 minutes until it turns soft and translucent, but not browned.

4. Toast the Rice

• Add the Arborio rice to the pan with the onion. Stir continuously for 2 minutes until the rice grains are well coated in butter and lightly toasted. This helps the rice absorb flavors better and maintain its structure during cooking.

5. Cook with Broth Gradually

• Add one ladleful of warm broth to the rice and stir until it has been absorbed.
• Continue adding broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. This process takes about 18–20 minutes. Stirring helps release the rice’s natural starch, creating the creamy risotto texture.

6. Add the Saffron Broth

• About halfway through cooking, stir in the saffron and its soaking liquid. The rice will gradually take on a golden-yellow color and develop its signature flavor.

7. Finish with Butter and Parmesan

• When the rice is tender but still slightly firm to the bite (al dente) and surrounded by a creamy sauce, remove the pan from heat.
• Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and well combined. This step, known as mantecatura in Italian cooking, makes the risotto rich and smooth.

8. Season and Serve

• Taste the risotto and adjust with salt as needed. Add a touch of freshly ground black pepper if you like.
• Serve immediately while hot and creamy. Risotto should be slightly loose in texture, not stiff or dry.

Serving Suggestions

• Serve as a standalone main dish with a glass of crisp white wine.
• Pair as a side dish with traditional Osso Buco (braised veal shanks) for a Milanese feast.
• Garnish with extra Parmesan cheese or a sprinkle of parsley if desired.

Tips for Perfect Risotto alla Milanese

• Always use Arborio or Carnaroli rice for authentic texture.
• Keep stirring often to prevent sticking and to encourage creaminess.
• Never add cold broth; always use warm broth for even cooking.
• Serve risotto immediately—it doesn’t wait!