Go Back
–+ servings
A plate of saffron risotto (risotto alla Milanese) with saffron and parmesan cheese in the background

Saffron Risotto (Risotto alla Milanese)

Jack Slobodian
This saffron risotto, also known as risotto alla Milanese, is one of the most iconic dishes from Milan. It has a creamy texture and a deep, savory taste that comes together with the warmth and color of saffron. Served on its own or paired with braised meats like ossobuco for a delicious, hearty meal.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 2 people
Calories 782 kcal

Equipment

Ingredients
 
 

  • 1 cup Carnaroli rice or arborio rice
  • 2 tbsp Butter cubed (divided)
  • 1 Shallot very finely diced
  • ½ cup Dry white wine
  • 3 cups Beef stock
  • ⅓ cup Parmigiano Reggiano finely grated
  • 0.05 oz Saffron pistils
  • Sea salt to taste
  • White pepper to taste

Instructions
 

  • In a large deep sauté pan over medium-low heat, melt half of the butter. Add the shallot and sauté for 3–4 minutes, until softened. Stir in the rice and saffron and cook for 1 minute, until the grains start to turn translucent.
  • Pour in the wine and cook until fully evaporated. Add enough hot stock to cover the rice, reduce the heat to a gentle simmer, and stir regularly. Continue to add stock a ladle at a time, keeping the rice just covered, until the rice is al dente, about 15 minutes.
  • When all the stock has been absorbed and the risotto is al dente, let it reduce slightly if the consistency is too loose.
  • Remove from the heat and stir in the remaining butter and Parmigiano Reggiano until fully incorporated. Season to taste with salt and white pepper.
  • Serve immediately.

Notes

Consistency Note Before Adding the Parmesan and Butter: The risotto should be a little loose when you take it off the heat. Stirring in the butter and Parmigiano Reggiano will thicken it quickly, so don’t reduce the stock too much before this step; otherwise, the risotto can turn stodgy instead of creamy.
Rice Choice: I recommend using Carnaroli rice because its high starch content creates a naturally creamier texture. It also has a firmer structure, which makes it more resistant to overcooking and gives you more control over the final consistency. If Carnaroli isn’t available, Arborio is a popular option.

Nutrition

Calories: 782kcalCarbohydrates: 108gProtein: 24gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 1260mgPotassium: 959mgFiber: 4gSugar: 4gVitamin A: 657IUVitamin C: 1mgCalcium: 284mgIron: 4mg
Made this recipe?I’d love to hear what you thought in the comments.