Risotto alla Milanese (Saffron Risotto)

Creamy golden risotto made with Arborio rice, white wine, saffron and broth, stirred until silky and finished with butter and Parmesan. The classic partner for osso buco. Serves 4 to 6.

Naturally gluten-freeNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield 4 to 6 servings
  • Level Intermediate

Updated

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Creamy golden saffron risotto topped with shaved Parmesan in a bowl

Risotto alla Milanese is the golden saffron risotto of Milan, traditionally served with osso buco. Short-grain Arborio rice is toasted in butter, then cooked with hot broth added a ladle at a time and stirred until the starch turns the liquid creamy.

Saffron gives it its color and a delicate, floral flavor. Finish with plenty of butter and Parmesan.

Instructions

  1. Warm the broth. Bring the broth to a simmer and keep it warm over low heat. Crumble the saffron into 1/2 cup of the hot broth to steep.
  2. Toast the rice. Melt 2 tablespoons butter in a heavy saucepan over medium heat and cook the onion 5 minutes. Add the rice and stir 2 minutes, until the edges turn translucent.
  3. Add the wine. Pour in the wine and stir until absorbed.
  4. Add the broth. Add the broth a ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. After 10 minutes add the saffron broth. Cook 18 to 22 minutes in all, until the rice is creamy and just tender with a little bite.
  5. Finish. Off the heat, stir in the remaining butter and the Parmesan. Season with salt and white pepper and serve right away.

Nutrition per serving (estimated)

400Calories
49 gCarbohydrates
1 gFiber
48 gNet carbs
13 gProtein
15 gFat

Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeNo added sugar

Tips

  • Keep the broth hot; cold broth stops the cooking and makes the rice gluey.
  • Risotto should flow slightly on the plate, like a thick porridge.

Storage and leftovers

Risotto is best right away. Refrigerate leftovers up to 3 days and reheat with a splash of hot broth, stirring, or shape into balls for arancini.

Questions about this recipe

What rice is used for risotto?
Short-grain Italian rice such as Arborio, Carnaroli or Vialone Nano.
Can I make risotto ahead?
Cook it about 12 minutes, spread it on a tray to cool, then finish with hot broth just before serving.

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