Savor the golden elegance of saffron-scented Risotto Milanese—a dish that’s both effortlessly simple and decadently luxurious.
This game-changing method ensures the creamiest, silkiest, and most irresistibly delicious risotto you have ever tasted.

I have the fondest memories of my grandmother and mother making this dish for all of us. This is also one of the first recipes I tried making while learning to cook. It is easy to make, you have to ensure you have twenty minutes available to give it.
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You will be amazed at how fast it goes by as you enjoy the fantastic aroma coming from your pan.
In this Article
- Subscribe to Giangi's Kitchen!
- Origins of Risotto Alla Milanese
- Why you will love this recipe
- Which rice to choose
- Saffron
- Ingredients needed to make this Risotto Milanese
- Equipment Needed
- Step by step on how to make this delicious risotto Milanese
- Pro Tips
- What dishes can you enjoy with this Saffron Risotto?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this risotto alla Milanese recipe, you may want to try my other recipes.
- Risotto Milanese
Origins of Risotto Alla Milanese
As the name says, this rice dish originated in Milan, a beautiful city in Lombardia, Northern Italy. Like with many old dishes, this dish has a couple of different versions of its birth.
According to one legend, this dish was created around the 16th century during the construction of il Duomo.
However, in 1929, it was called Risotto Alla Milanese Giallo ( giallo in Italian means yellow) in reference to the saffron, a bright yellow color.
Risotto alla Milanese is the perfect side dish for most meats and poultry.
I do, however, like it by itself, a personal choice. A salad thereafter and fresh fruits make for a healthy, light dinner.
A rich body of red wine, I love Barbera, Pinot Noir, or Barolo. The richness of the rice and the wine bring your palate to a new level of enjoyment.
Why you will love this recipe
Creamy – A forkful of this excellent risotto and you will be in love.
It can be served by itself – the richness of this dish at times can be enjoyed by itself.
Staple ingredients – Aside from the rice, all the other ingredients can be easily found in your pantry.
A party favorite – thrill your friends and family with this amazing dish.
Which rice to choose
A well-stocked Italian or especially grocery store will have more than one variety of rice for risotto.
Arborio is the most common, but you will also find Vialone Nano and Carnaroli rice. I have used all three, and I love the results I get with them all. For this recipe, I used Arborio.
Short grain rice, slightly oval with a pearly white exterior. Natural starch is released during cooking, producing firmer, creamier, and chewier rice.
Because the arborio rice does not go through extensive milling like ordinary long-grain, arborio retains more of the natural starch. It is excellent for making risotto.
Italy cultivates most of its rice in the lower Padana area—a narrow strip between Lombardy and Piedmont. You will also find rice in part of Veneto.

Saffron
Saffron, Crocus sativus, is the world’s most expensive spice. Seventy-five thousand stigmas are needed to produce a pound of saffron, and they can only, ever so gently, be harvested by hand.
Afghanistan is known for its excellent quality, taste, and richness of saffron. Iran is another terrific saffron producer and the most significant contributor worldwide.
I am very fortunate to have fantastic friends from Saudi Arabia who gifted me saffron, fabulous long strands rich in flavor, and friends from Iran, deep in color and as fragrant as it can be.
Although saffron is not originally from, Europe has a few places where it is produced.
In Belgium, Belgishe Saffraan, I was fortunate to visit and purchase some from them, and in Italy, Abruzzo, Tuscany, Umbria, Marche, and Sardinia, where it is harvested in the fall by hand.
When buying saffron, choose saffron in threads and not in a powder format, as it is often mixed with other spices.
You will never forget the first time you smelled saffron after being soaked in warm water: very aromatic.
Store saffron in a cool, dark place in a sealed container. It will keep for several months.
Ingredients needed to make this Risotto Milanese
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Unsalted butter
Shallots – or yellow onions are similar in flavor and cook the same. I always interchange them, and I love the taste of both.
Arborio rice – You can also use Vialone Nano or Carnaroli. Either way, you choose, those Italian rice are perfect for this dish.
Saffron threads – Handle them with care as they are quite expensive and also stain. I use tweezers so nothing gets wasted. Long strands are preferred.
Chicken stock – homemade is best if you can. Sodium-free store bought is very convenient.
Grated Parmesan cheese – Grate your parmesan cheese so it will be the freshest possible.
Extra-virgin olive oil – to saute the onions.
Dry white wine – gives that amazing flavor to this rice. Do not skip this ingredient.
Salt – to taste. Add only if needed and at the end. The parmesan and stock will bring a lot of saltiness, you do not want to over due it.

Equipment Needed
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Step by step on how to make this delicious risotto Milanese
With all my recipes, please assemble all the ingredients before starting cooking and baking. We have some prep work before we can start cooking the rice.
Heat the broth, steep the saffron, and ready the shallots.
- Heat the chicken stock in a medium saucepan and keep warm over low heat.
- Steep the saffron with a cup of warm chicken stock and set aside. I crush some of the strands to release the aroma and deepen the golden yellow color. Not a necessary step.
- Chop the shallots. Grate your parmesan cheese.
Stir, stir some more, and be patient.
- In a risotto pan or any wide-mouth pan, melt the butter. Add the shallots and cook until translucent.

- Add the two cups of arborio rice at once and stir until all the rice is well coated with the butter and onions.

- Stir in the wine, and have a glass yourself if you wish, while it evaporates with the rice. Once the wine has evaporated, add one cup of the hot chicken stock and stir gently in a circular motion, then down the middle.
- Gently simmer until the stock is well absorbed, and add a ladle full of stock until all absorbed.

You are almost done
- Stir in the saffron stock to the rice and continue cooking and stirring until all is absorbed and your rice is tender but still has an al dente bite.
- Swirl in the remaining tablespoon of butter and half of the Parmigiano cheese.
- Stir quickly until all the cheese and butter have melted and your rice has reached a creamy texture.
- Taste and adjust the seasoning.
You did it! Enjoy.

Pro Tips
- Use a risotto pan or a wide-mouth pan. You want to ensure the corners are not entirely square but round. This will allow you to grab the rice around the bottom of the pan.
- Have your chicken broth warm before adding it to the rice. This will not slow the cooking process, but it will cook slowly and perfectly.
- If you have Parmigiano Reggiano rinds, use them while cooking. They will enhance the flavor.
- Be careful with the saffron as it stains. Add it to the rice at once.
- Always use unsalted butter and taste before seasoning.
- The parmesan and stock are a bit saltier than usual, thus requiring a taste before seasoning them.
- Do not cut corners with this delicious risotto alla Milanese by adding all the stock at once. It will render the rice too soggy and cause it not to cook evenly.
- When buying saffron, choose saffron in threads and not in a powder format, as it is often mixed with other spices.
- Be patient since risotto needs to be stirred and watched for about 20 minutes.
What dishes can you enjoy with this Saffron Risotto?
Osso buco alla Milanese, or braised veal shanks in a rich brown sauce, is the traditional partner for risotto alla Milanese.
It pairs beautifully with fish, scallops, or baked cod. The inspiration from Paella Valenciana.
It also makes an elegant main course. Pair it with Fennel, Tomato Salad, Basil with Lemon Vinaigrette for the perfect Italian date night.
Variations and Substitutions
This is the true risotto alla milanese. However, you can have a couple of substitutions for this classic Italian dish.
- Chicken stock can be substituted with vegetable stock or vegetable broth.
- Yellow onion is the perfect substitution for the shallot.
Storing and Reheating
Storing: Once your risotto is completely cooled off, place in an airtight container and store in your refrigerator for up to three days.
Reheating: Bring your rice back to room temperature. Place in a pot, add a dash of butter and a tablespoon of chicken stock and warm up until warm.

Frequently Asked Questions
What is risotto alla Milanese?
When you see “all Milanese” most likely, it means that it is prepared with saffron
What is the famous risotto in Italy?
Risotto alla Milanese is the most famous rice dish in Italy.
What does all Milanese mean?
Milanese means “from Milan.”
Do Italians eat risotto with a fork or spoon?
According to the Italian Academy of Etiquette, there is such a thing; the proper way to eat risotto is with a fork.
If you enjoy this risotto alla Milanese recipe, you may want to try my other recipes.
The Best Roasted Tomato Risotto

Risotto Milanese

Ingredients
- 4 tablespoons unsalted butter
- ½ cup shallot , finely sliced and diced
- 2 cups Arborio rice
- ½ teaspoon crumbled saffron threads
- 8 cups chicken stock, low sodium
- ½ cup Parmigiano reggiano cheese, finely grated
- 1 tablespoon unsalted butter
- ½ cup dry white wine
- salt , to taste
Instructions
- Heat the chicken stock in a medium saucepan and keep warm over low heat. Transfer 1 cup of the hot broth to a bowl, stir in the saffron and set aside.
- Melt three tablespoons of butter over medium heat in a risotto pan or a wide-mouth pan. When the butter starts to foam, add the shallots and cook, stirring, until translucent and soft. 4 to 5 minutes. Add the rice and stir until it is well coated with the butter and onions.
- Stir in the wine. When the wine is almost evaporated, add 1 cup of the hot broth. Cook and stir until most of the stock has been absorbed. Continue cooking and stirring the rice this way, adding 1 cup of stock at a time for about 15 minutes.
- Stir the saffron stock and add it to the rice. Continue cooking and stirring until most of the stock has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes.
- Swirl in the remaining tablespoon of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice is creamy and moist.
- Taste and adjust the seasoning, and serve with the remaining Parmigiano on the side.
Notes
- Use a risotto pan or a wide-mouth pan. You want to ensure the corners are not entirely square but round. This will allow you to grab the rice around the bottom of the pan.
- Have your chicken broth warm before adding it to the rice. This will not slow the cooking process, but it will cook slowly and perfectly.
- If you have Parmigiano Reggiano rinds, use them while cooking. They will enhance the flavor.
- Be careful with the saffron as it stains. Add it to the rice at once.
- Always use unsalted butter and taste before seasoning.
- The parmesan and stock are a bit saltier than usual, thus requiring a taste before seasoning them.
- Do not cut corners with this delicious risotto alla Milanese by adding all the stock at once. It will render the rice too soggy and cause it not to cook evenly.
- When buying saffron, choose saffron in threads and not in a powder format, as it is often mixed with other spices.
- Be patient since risotto needs to be stirred and watched for about 20 minutes.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Pasta, Rice & Grains, Dinners
- Cuisine: Italian
- Type: Under 45 minutes
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