Risotto alla Milanese
Saffron risotto from Milan, finished with butter and Parmigiano for a loose, creamy wave.
This is Milan's signature risotto, colored and perfumed with saffron. It is traditionally served alongside osso buco, but it stands on its own.
The detail that matters: keep the stock hot and add it in small amounts. Cold stock stalls the cook and makes gluey rice.
By Lucia Moretti
More risotto to cook next: Authentic Spaghetti Carbonara Recipe.
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
Gluey, heavy risotto Keep stock at a low simmer and add one ladle at a time
| Symptom | Cause | Fix |
|---|---|---|
| Gluey, heavy risotto | Stock added too fast or too cold | Keep stock at a low simmer and add one ladle at a time |
| Rice still hard in the center | Not enough liquid or time | Keep adding hot stock a little longer until al dente |
| Pale color | Saffron not bloomed | Steep saffron in hot stock first to release its color |
| Risotto sets stiff on the plate | Cooked too dry | Finish looser than you think; it tightens as it rests |
Recipe
Ingredients
Method
- 1
Steep the saffron in a small ladle of hot stock and set aside.
- 2
Melt half the butter in a wide pan and soften the onion over medium-low heat until translucent, about 6 minutes.
- 3
Add the rice and toast it for 2 minutes until the edges turn translucent.
- 4
Pour in the wine and stir until it evaporates.
- 5
Add hot stock one ladle at a time, stirring, letting each addition absorb before the next. Continue for about 18 minutes.
- 6
Stir in the saffron stock halfway through so the color spreads evenly.
- 7
When the rice is al dente, take it off the heat and beat in the remaining butter and the Parmigiano until loose and creamy.
- 8
Rest 1 minute, then serve on warm plates.
FAQ
Which rice is best? Carnaroli holds its bite best. Arborio is easier to find and works well.
Which rice is best?
Carnaroli holds its bite best. Arborio is easier to find and works well.
Can I make it vegetarian?
Yes. Use a good vegetable stock and the dish stays true to Milan.
Do I have to stir constantly?
Frequent stirring helps release starch, but you can pause to add stock.
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