Risotto Alla Milanese

Risotto Alla Milanese

This saffron infused risotto is a celebrated dish from the Italian city of Milan. Rich and creamy, the fragrant saffron adds depth of flavour and the final stage of pressing the risotto down with a spatula gives a unique taste.

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To Serve

  • Arborio Risotto Rice
    350 gram
  • Butter
    100 grams
  • White wine
    1 glass
  • Onion, chopped
  • Saffron thread
    4 grams
  • Hot beef or vegetable stock
    1.2 litres
  • Parmesan, grated
    100 grams
  • Salt & Pepper (to taste)
  • Heavy bottomed saucepan



Sauté the chopped onion in 50 g of butter in a heavy bottomed saucepan until softened. Add the rice and fry well until transparent. Add the wine and saffron and simmer until it has evaporated.


Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 9 minutes.


Remove the risotto from heat and stir in the Parmesan and butter. Heat some butter in a frying pan, add the rice and press down with a spatula.


Cook the rice for 5 minutes in each side and serve.

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