Risotto alla Milanese

Name: Risotto alla Milanese
Total time: 55 min
Yield: 4 servings
Ingredients: 1 g saffron threads; 100 ml Water; 1,200 ml vegetable broth; 300 ml Water; 1 piece White onion; 80 g Parmigiano-Reggiano; 40 g Unsalted butter; 320 g Carnaroli rice; 100 ml Dry white wine; 2 tsp Salt; 40 g Unsalted butter

55 min · 35 min active · makes ~2.3 l · Medium

Creamy Carnaroli risotto infused with saffron threads, finished with Parmigiano reggiano and butter for a golden, luxurious Milan-style dish.

See more →

Risotto alla Milanese

Creamy Carnaroli risotto infused with saffron threads, finished with Parmigiano reggiano and butter for a golden, luxurious Milan-style dish.

See more →

TOTAL TIME

55 min

ACTIVE TIME

35 min

QUANTITY

~2.3 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/10

Ingredients

0/9 gathered · 4 servings

400ml

1,200ml

1piece

80g

320g

100ml

2tsp

#	Quantity	Notes	State
1	1g	—	—
2	400ml	—	—
3	1,200ml	—	—
4	1piece	—	—
5	80g	—	—
6	80g	—	—
7	320g	—	—
8	100ml	—	—
9	2tsp	—	—

Tools

13 items

Serveware

1 item

Procedure

27 steps

1 of 27

Drop the saffron threads into the small bowl.

Saffron threads · 1 g

⏱ 10s

ResultSaffron threads

2 of 27

Pour 100 ml of just-boiled water from the kettle over the saffron.

Water · 100 ml

⏱ 10s

ResultSaffron threads and water

3 of 27

Leave the saffron to steep for 30 minutes, until the liquid is a deep, vivid gold.

⏱ 30 min

ResultSaffron waterused in step 19

4 of 27

Pour the vegetable broth into the large saucepan.

Vegetable broth · 1,200 ml

⏱ 10s

ResultVegetable broth

5 of 27

Add the remaining 300 ml of water to the broth.

Water · 300 ml

⏱ 10s

ResultVegetable broth and water

6 of 27

Bring the broth to a gentle simmer over a medium heat, then turn it to the lowest setting to keep it just below a simmer.

⏱ 5 min

ResultHot brothused in step 21

7 of 27

Lay the onion on the chopping board.

White onion · 1 piece

⏱ 5s

ResultWhite onion

8 of 27

Cut off the top of the onion, halve it through the root and peel away the papery layers.

White onion · step 7

⏱ 30s

ResultPeeled onion

9 of 27

Finely chop the onion into small, even pieces.

Peeled onion · step 8

⏱ 1 min

ResultFinely chopped white onionused in step 13

10 of 27

Finely grate the Parmigiano Reggiano into a second small bowl.

Parmigiano-Reggiano · 80 g

⏱ 1 min

ResultFinely grated Parmigiano-Reggianoused in step 24

11 of 27

Put half the butter into the wide heavy-based pan.

Unsalted butter · 40 g

⏱ 10s

ResultUnsalted butter

12 of 27

Melt the butter gently over a medium-low heat without letting it colour.

⏱ 1 min

ResultMelted butter

13 of 27

Tip the chopped onion into the butter.

Finely chopped white onion · step 9

⏱ 10s

ResultMelted butter and finely chopped white onion

14 of 27

Cook the onion over a medium-low heat for about 8 minutes, stirring often, until completely soft, translucent and sweet but uncoloured.

⏱ 8 min

ResultSoftened onion

15 of 27

Pour the rice into the pan with the onion.

Carnaroli rice · 320 g

⏱ 10s

ResultSoftened onion and carnaroli rice

16 of 27

Stir the rice constantly over a medium heat for about 2 minutes, until every grain is coated in butter and looks translucent at the edges and chalky in the centre.

⏱ 2 min

ResultToasted risotto rice

17 of 27

Pour in the white wine.

Dry white wine · 100 ml

⏱ 10s

ResultToasted risotto rice and dry white wine

18 of 27

Keep stirring over a medium heat until the wine is fully absorbed and the pan looks almost dry.

⏱ 1 min 30s

ResultWine-absorbed risotto

19 of 27

Pour the saffron infusion into the rice.

Saffron water · step 3

⏱ 10s

ResultWine-absorbed risotto and saffron water

20 of 27

Stir steadily over a medium heat until the saffron liquid is absorbed and the rice is an even, vivid gold.

⏱ 1 min

ResultSaffron-stained risotto base

21 of 27

Add the hot broth a ladleful at a time, stirring constantly and letting each one be almost absorbed before the next, for about 18 minutes, until the rice is al dente and the risotto flows slowly when the pan is tilted.

Hot broth · step 6

⏱ 18 min

ResultAl dente risotto

22 of 27

Stir the salt evenly through the risotto.

Salt · 2 tsp

⏱ 15s

ResultSeasoned risotto

23 of 27

Take the pan off the heat and drop in the rest of the butter, cold, in small pieces.

Unsalted butter · 40 g

⏱ 10s

ResultSeasoned risotto and unsalted butter

24 of 27

Add the grated Parmigiano Reggiano.

Finely grated Parmigiano-Reggiano · step 10

⏱ 10s

ResultSeasoned risotto and unsalted butter and parmigiano reggiano

25 of 27

Beat the butter and cheese into the rice with a wooden spoon in vigorous circular strokes for a full minute, until the risotto is glossy and creamy and rolls from the sides of the pan in a wave.

⏱ 1 min

ResultMantecato risotto

26 of 27

Cover the pan with its lid.

⏱ 5s

27 of 27

Leave the risotto to rest for 1 minute so it relaxes to a flowing consistency.

⏱ 1 min

ResultRested risotto alla milanese

Total Time55 min

#	Product	Action
1	1 g	Drop the saffron threads into the small bowl.⏱ 10sResultSaffron threads
2	100 ml	Pour 100 ml of just-boiled water from the kettle over the saffron.⏱ 10sResultSaffron threads and water
3	—	Leave the saffron to steep for 30 minutes, until the liquid is a deep, vivid gold.⏱ 30 minResultSaffron waterused in step 19
4	1,200 ml	Pour the vegetable broth into the large saucepan.⏱ 10sResultVegetable broth
5	300 ml	Add the remaining 300 ml of water to the broth.⏱ 10sResultVegetable broth and water
6	—	Bring the broth to a gentle simmer over a medium heat, then turn it to the lowest setting to keep it just below a simmer.⏱ 5 minResultHot brothused in step 21
7	1 piece	Lay the onion on the chopping board.⏱ 5sResultWhite onion
8	White onionstep 7	Cut off the top of the onion, halve it through the root and peel away the papery layers.⏱ 30sResultPeeled onion
9	Peeled onionstep 8	Finely chop the onion into small, even pieces.⏱ 1 minResultFinely chopped white onionused in step 13
10	80 g	Finely grate the Parmigiano Reggiano into a second small bowl.⏱ 1 minResultFinely grated Parmigiano-Reggianoused in step 24
11	40 g	Put half the butter into the wide heavy-based pan.⏱ 10sResultUnsalted butter
12	—	Melt the butter gently over a medium-low heat without letting it colour.⏱ 1 minResultMelted butter
13	Finely chopped white onionstep 9	Tip the chopped onion into the butter.⏱ 10sResultMelted butter and finely chopped white onion
14	—	Cook the onion over a medium-low heat for about 8 minutes, stirring often, until completely soft, translucent and sweet but uncoloured.⏱ 8 minResultSoftened onion
15	320 g	Pour the rice into the pan with the onion.⏱ 10sResultSoftened onion and carnaroli rice
16	—	Stir the rice constantly over a medium heat for about 2 minutes, until every grain is coated in butter and looks translucent at the edges and chalky in the centre.⏱ 2 minResultToasted risotto rice
17	100 ml	Pour in the white wine.⏱ 10sResultToasted risotto rice and dry white wine
18	—	Keep stirring over a medium heat until the wine is fully absorbed and the pan looks almost dry.⏱ 1 min 30sResultWine-absorbed risotto
19	Saffron waterstep 3	Pour the saffron infusion into the rice.⏱ 10sResultWine-absorbed risotto and saffron water
20	—	Stir steadily over a medium heat until the saffron liquid is absorbed and the rice is an even, vivid gold.⏱ 1 minResultSaffron-stained risotto base
21	Hot brothstep 6	Add the hot broth a ladleful at a time, stirring constantly and letting each one be almost absorbed before the next, for about 18 minutes, until the rice is al dente and the risotto flows slowly when the pan is tilted.⏱ 18 minResultAl dente risotto
22	2 tsp	Stir the salt evenly through the risotto.⏱ 15sResultSeasoned risotto
23	40 g	Take the pan off the heat and drop in the rest of the butter, cold, in small pieces.⏱ 10sResultSeasoned risotto and unsalted butter
24	Finely grated Parmigiano-Reggianostep 10	Add the grated Parmigiano Reggiano.⏱ 10sResultSeasoned risotto and unsalted butter and parmigiano reggiano
25	—	Beat the butter and cheese into the rice with a wooden spoon in vigorous circular strokes for a full minute, until the risotto is glossy and creamy and rolls from the sides of the pan in a wave.⏱ 1 minResultMantecato risotto
26	—	Cover the pan with its lid.⏱ 5s
27	—	Leave the risotto to rest for 1 minute so it relaxes to a flowing consistency.⏱ 1 minResultRested risotto alla milanese
Total Time		55 min

Serving

Ladle the risotto onto 4 warmed wide plates, giving each a gentle shake so it spreads into a thin, flowing golden pool.

Nutrition

per serving

Estimated · pre-cooking · 91% ingredients covered

Nutrient	Per serving
	365kcal
	10g
	22g
	14g
	27g
	2g
	0.7g
	1,416mg

Ingredients0/9

Tools0/10

Recipe

Risotto alla Milanese

Creamy Carnaroli risotto infused with saffron threads, finished with Parmigiano reggiano and butter for a golden, luxurious Milan-style dish.

What you’ll doYou will steep saffron threads in hot water whilst bringing seasoned broth to a bare simmer. Toast finely chopped onion in butter without colouring it, then add rice and coat it in fat. Deglaze with wine, then add the saffron infusion followed by broth one ladleful at a time, stirring constantly for about 18 minutes until the rice reaches al dente. Off the heat, beat in cold butter and grated cheese vigorously to create a creamy emulsion, rest briefly, then ladle onto warm plates.

Serves4

Total55 min

LevelMedium

Ingredients

Saffron threads1 g
Water400 ml
Vegetable broth1,200 ml
White onion1 piece
Parmigiano-Reggiano80 g
Unsalted butter80 g
Carnaroli rice320 g
Dry white wine100 ml
Salt2 tsp

Tools

Large saucepanPan lidSaffron bowl (small bowl)Parmigiano reggiano bowl (small bowl)Wide plateChef's knifeMicroplane zesterWooden spoonWide heavy based panLadleChopping boardKettleMicroplane

Method

Drop the saffron threads into the small bowl.

10sSaffron bowl (small bowl)Saffron threads · 1 g

Pour 100 ml of just-boiled water from the kettle over the saffron.

10sSaffron bowl (small bowl), KettleWater · 100 ml

Leave the saffron to steep for 30 minutes, until the liquid is a deep, vivid gold.

Result · Saffron water · used in step 19

30 minSaffron bowl (small bowl)

Pour the vegetable broth into the large saucepan.

10sLarge saucepanVegetable broth · 1,200 ml

Add the remaining 300 ml of water to the broth.

10sLarge saucepanWater · 300 ml

Bring the broth to a gentle simmer over a medium heat, then turn it to the lowest setting to keep it just below a simmer.

Result · Hot broth · used in step 21

5 minLarge saucepan

Lay the onion on the chopping board.

5sChopping boardWhite onion · 1 piece

Cut off the top of the onion, halve it through the root and peel away the papery layers.

30sChopping board, Chefs knifeWhite onion · step 7

Finely chop the onion into small, even pieces.

Result · Finely chopped white onion · used in step 13

1 minChopping board, Chefs knifePeeled onion · step 8

Finely grate the Parmigiano Reggiano into a second small bowl.

Result · Finely grated Parmigiano-Reggiano · used in step 24

1 minParmigiano reggiano bowl (small bowl), MicroplaneParmigiano-Reggiano · 80 g

Put half the butter into the wide heavy-based pan.

10sWide heavy based panUnsalted butter · 40 g

Melt the butter gently over a medium-low heat without letting it colour.

1 minWide heavy based pan

Tip the chopped onion into the butter.

10sWide heavy based panFinely chopped white onion · step 9

Cook the onion over a medium-low heat for about 8 minutes, stirring often, until completely soft, translucent and sweet but uncoloured.

8 minWide heavy based pan, Wooden spoon

Pour the rice into the pan with the onion.

10sWide heavy based panCarnaroli rice · 320 g

Stir the rice constantly over a medium heat for about 2 minutes, until every grain is coated in butter and looks translucent at the edges and chalky in the centre.

2 minWide heavy based pan, Wooden spoon

Pour in the white wine.

10sWide heavy based panDry white wine · 100 ml

Keep stirring over a medium heat until the wine is fully absorbed and the pan looks almost dry.

1 min 30sWide heavy based pan, Wooden spoon

Pour the saffron infusion into the rice.

10sWide heavy based panSaffron water · step 3

Stir steadily over a medium heat until the saffron liquid is absorbed and the rice is an even, vivid gold.

1 minWide heavy based pan, Wooden spoon

18 minWide heavy based pan, LadleHot broth · step 6

Stir the salt evenly through the risotto.

15sWide heavy based pan, Wooden spoonSalt · 2 tsp

Take the pan off the heat and drop in the rest of the butter, cold, in small pieces.

10sWide heavy based panUnsalted butter · 40 g

Add the grated Parmigiano Reggiano.

10sWide heavy based panFinely grated Parmigiano-Reggiano · step 10

Beat the butter and cheese into the rice with a wooden spoon in vigorous circular strokes for a full minute, until the risotto is glossy and creamy and rolls from the sides of the pan in a wave.

1 minWide heavy based pan, Wooden spoon

Cover the pan with its lid.

5sWide heavy based pan, Pan lid

Leave the risotto to rest for 1 minute so it relaxes to a flowing consistency.

1 minWide heavy based pan

Ladle the risotto onto 4 warmed wide plates, giving each a gentle shake so it spreads into a thin, flowing golden pool. → Into 4 equal portions

Result · Risotto alla Milanese

30sWide plate, LadleRested risotto alla milanese · step 27

Printed 7 October 2026