In Rome they eat carbonara, in Liguria they eat pesto, and in Milan they eat risotto. But not just any risotto– Risotto alla Milanese. A beautiful rich and delicate risotto prepared with Parmigiano Reggiano, aromatic saffron, and lots of butter.

Inspired by some of the best Risotto alla Milanese (we’re looking at you, Osteria del Treno & Ratanà) in Milan, this recipe is simple, chock full of northern Italian flavor, and pairs perfectly with a rich cut of meat like osso bucco or even a good quality steak.

Risotto alla Milanese (Saffron Risotto)

Brooke Eliason
Print
Servings: 4 servings
Total Time: 45 minutes
Difficulty: Intermediate

Ingredients 

  • 8 cups chicken stock
  • 2 cups arborio rice
  • 10 tablespoons unsalted butter, divided
  • 0.2 grams or 2 teaspoons saffron threads
  • 1 cup finely grated Parmigiano Reggiano
  • kosher salt to taste

Instructions

  • In medium or large saucepan, bring the chicken stock to a gentle simmer, maintaining the chicken stock at a warm temperature throughout the cooking process.
  • On a separate burner, bring a large, wide dutch oven or skillet to medium heat and add 2 tablespoons of the butter, setting aside the rest for later. Once the butter is melted, add the arborio rice and cook for 2-3 minutes, stirring occasionally.
  • Add ½ cup of the simmering stock to the rice, stirring every 30 seconds until the stock is absorbed by the rice. Repeat several times, making sure the stock is absorbed by the rice before adding additional liquid. Once half of the liquid has been used, use a mortar and pestle* to finely grind the saffron threads and add to the risotto. Continue adding stock to the rice, until the rice is al dente and the risotto is creamy (this usually takes about 20-25 minutes total), reserving roughly ½ cup of stock at the end.
  • Remove risotto from the heat and stir in the remaining 8 tablespoons of butter and Parmigiano Reggiano. Taste the risotto and add more salt if needed. If the risotto has thickened too much with the addition of the butter and Parmigiano Reggiano, add the reserved stock to bring the risotto back to its creamy consistency. Serve immediately.

Notes

*If you don’t have a mortar and pestle, you can grind the saffron threads using a small bowl and the tip of a teaspoon to grind the threads into powder.

Did you make this recipe?

Tag @femalefoodie so we can see what you’re cooking!