What does risotto alla Milanese taste like?

Risotto alla Milanese has a rich and creamy taste with a subtle hint of saffron, which gives the dish a delicate and slightly zesty nuance. The Parmesan cheese, white wine and broth also contribute to the rich flavor.

What to serve with risotto alla Milanese?

In addition to a salad or roasted vegetables, roasted or grilled meat also goes well with the creamy risotto to make a complete meal.

What gives risotto alla Milanese its characteristic color?

The characteristic golden yellow color of the risotto alla Milanese comes from the use of saffron. Saffron is a precious and expensive spice, which is why only a little is used.

Italian risotto alla Milanese (Saffron risotto)

Based on 35 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Same recipe, new photos! We added new images to this recipe (May 2024). Our recipe for classic, golden yellow risotto alla Milanese, also known as saffron risotto, is wonderfully creamy and savory. The saffron makes it feel luxurious, yet it is super easy to make at home. Whether as a side dish or main course - this risotto always hits the spot! You can of course also use ground saffron instead of saffron threads. And we recommend frying the sage leaves in a little butter until crispy and then adding them and the butter to the risotto for even more flavor!"

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

350 g

risotto rice

½ tsp

saffron

40 g

Parmesan cheese

shallots

50 g

butter

150 ml

white wine

850 ml

beef stock

salt

pepper

sage leaf (for serving)

Parmesan cheese (for serving)

Utensils

fine grater, knife, cutting board, pot (large), cooking spoon

Nutrition per serving

Cal650

Fat25 g

Protein20 g

Carb68 g

Step 1/3
- 40 g Parmesan cheese
- 4 shallots
- 50 g butter
- 350 g risotto rice
- ½ tsp saffron
- fine grater
- knife
- cutting board
- pot (large)
- cooking spoon
Grate parmesan. Finely dice shallots. Melt butter in a pot, add shallots and sauté over a medium heat for approx. 2–4 min. until translucent. Add the risotto rice and saffron threads and toast for approx. 1–2 min.
Step 2/3
- 150 ml white wine
- beef stock
Deglaze everything with white wine. Stir until the risotto rice has completely absorbed the wine. Then add a third of the beef stock and stir occasionally until the liquid has been completely absorbed by the rice. Repeat this step twice more with the remaining stock. Simmer for approx. 18–22 min. while stirring until the risotto is creamy but the rice still has some bite.
Step 3/3
- salt
- pepper
- sage leaf (for serving)
- Parmesan cheese (for serving)
Then stir the grated Parmesan into the risotto and season with salt and pepper to taste. Serve with more Parmesan and optional fried sage leaves.
Enjoy your meal!

FAQ

Risotto alla Milanese is also known as saffron risotto and has its origins in Milan. The risotto is known for its bright yellow color and only needs a handful of ingredients to make it yourself at home.