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.

Creamy golden saffron risotto topped with shaved Parmesan in a bowl
  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield 4 to 6 servings

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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.

Ingredients

  • 6 cups chicken broth
  • 1/2 teaspoon saffron threads
  • 4 tablespoons unsalted butter, divided
  • 1 small onion, finely chopped
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 3/4 cup finely grated Parmesan
  • Salt and white pepper

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.

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.

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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