Risotto alla Milanese

Risotto alla Milanese

The Italian classic, this creamy, traditional recipe from the Lombardy region. The famous yellow risotto, infused with saffron and the best accompaniment of all to Ossobuco.


  • 400g/4 cups Arborio rice
  • 110g/1/2 cup butter
  • 1/2 tsp saffron stamens
  • 1 medium onion finely chopped
  • 100ml/1/2 cup Italian dry white wine
  • 1.2 ltrs/4 1/2 cups veg/chicken stock
  • Parmesan cheese
  • Salt


First steep the saffron in a cup of warm water and leave for 10 minutes to infuse in the water and release its flavour and colour.
Now add the butter to a pan on low heat and add the onion. Cook until translucent and soft. Then add the rice and toast for 3-4 minutes. Deglaze with white wine and let evaporate completely.
At this point, proceed with cooking for about 20 minutes, adding the stock a ladle at a time, as needed, as it is absorbed by the rice. 
Five minutes before the end of cooking, pour the water with the saffron into the pan.
Stir to flavour and dye the risotto a beautiful gold color. After cooking, turn off the heat and season.
Stir in the parmesan and add a knob of butter. Stir and cover with the lid and leave to rest for a couple of minutes. Now it is ready to enjoy! Buon appetito.

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