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Creamy Risotto alla Milanese with saffron threads served in a bowl.

Saffron Risotto Recipe (Risotto alla Milanese)

Creamy Saffron Risotto brings together tender rice, delicate saffron, butter, and Parmigiano Reggiano for a classic Milanese dish with a golden colour and savoury finish.

Course: Main Course, Side Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 350 g – 1¾ cups – Carnaroli or Vialone Nano rice
  • ½ onion – finely chopped
  • 30 ml – 2 tbsp – extra virgin olive oil
  • 100 ml – ⅓ cup + 1 tbsp – white wine
  • 1 L – 4¼ cups – stock – preferably beef stock, but it can be substituted with chicken or vegetable stock
  • ½ tsp saffron threads or 1 sachet of saffron powder
  • salt – to taste
  • 30 g – 2 tbsp – butter
  • 50 g – ½ cup – Parmigiano Reggiano

To Serve

  • pepper
  • Parmigiano Reggiano

Instructions

Prepare and Cook the Risotto

  1. Pour the stock into a pot and keep it hot over low heat while you prepare the risotto. Keeping the stock hot prevents the temperature of the rice from dropping each time you add more.
  2. Add the finely chopped onion and extra virgin olive oil to a pot. Cook over low heat until the onion is soft and translucent.
  3. Add the rice and stir well. Cook for 1–2 minutes, until the grains begin to look translucent.
  4. Pour in the white wine and cook over high heat until the alcohol has evaporated.
  5. Add enough hot stock to cover the rice, then reduce the heat to medium-low.
  6. Continue cooking, stirring occasionally and adding the hot stock a little at a time as the rice absorbs it. Cook for approximately 18–20 minutes, depending on the rice you use.
  7. About 5 minutes before the risotto is ready, add the saffron and continue cooking until the rice is tender but still has a slight bite.

Finish and Serve

  1. When the rice is ready, turn off the heat. Add the butter and Parmigiano Reggiano.

  2. Stir well until the butter and Parmigiano Reggiano are incorporated and the risotto is creamy.

    Note: If needed, add 1–2 extra tablespoons of hot stock to achieve the traditional all’onda consistency. The risotto should be creamy and loose enough to flow gently when the pot is moved, rather than thick or sticky. Taste and season with salt as needed.

  3. Serve immediately with extra grated Parmigiano Reggiano and freshly ground black pepper on top.