Risotto alla Milanese
Who said that Milano is grey? Taste risotto... you’ll find the sun inside!
Servings: 2
Preparation: 5 min.
Cooking: 25 min.

160 gr (5.6 ounces = 5 handful) carnaroli rice

0,7 lt. (5 ladles) meat broth or vegetable broth or hot water

30 gr (1 ounce = 1 tbsp) chopped onion

0,05 gr (0.0018 ounces) saffron threads or 1/4 teaspoon powder

20 gr (0.7 ounces) unsalted butter

2 tbsps grated parmigiano

2 tbsps extra virgin olive oil



1 - Set the meat broth to boil (or vegetable broth with water, 1 small onion, 1 carrot, 1 celery stalk and salt or simply water).

2 - If you use saffron threads, soak them in hot broth or water in a small cup or bowl for about 40 minutes.


3 - Put the chopped onion in a pot with a couple of extra virgin olive oil over low heat.

4 - When oil sizzles, stir in the rice. After a few minutes, rice will become translucent.


5 - Pour the wine and let evaporate over high heat, stirring with a wooden spoon.

6 - At this stage, start pouring the broth (or water), a little at a time and always stirring.


7 - The liquid shall be completely absorbed before pouring more broth.

8 - Continue with this processing taking care to keep the broth, or water, hot, so as not to stop cooking


9 - 5 minutes before rice is done, add the saffron infusion. If you use ground saffron, just melt it in a ladle with broth or water and pour it to the risotto. Adjust with salt if necessary.

10 - When risotto is done, add butter and grated parmigiano with the pot off the heat. Stir and cover for 2 / 3 minutes, until creamy. Serve immediately, with more grated parmigiano on taste.

Useful Suggestions

Cooking time is usually 18 minutes, but we suggest that you follow instructions mentioned on the rice packaging. Anyhow, do not exceed cooking time and take care to have enough broth, in case you can add hot water to finish cooking. Who... Said that Milano is grey? Try risotto, you’ll find the sun in it.

Saffron in cooking

Ground saffron is the most widespread but quality of dishes and their flavour will be poorer. Using threads is not more difficult, you just need to know how to proceed and what is the correct quantity. Furthermore powder saffron can be adulterated with other similar spices, less expensive, like turmeric. You have to soak the threads in hot water (not boiling water) in a coffee cup. You can also use broth or milk, depending on which recipe you want to cook. The longer the threads are steeped, the stronger the flavour and colour. So let’s say that 40 minutes would be a perfect infusion time. You can also prepare one day before using it by storing it in refrigerator. For a risotto allo zafferano serving 6 people you would need about 0,25 gr saffron (one teaspoon - 0,01 ounce)

Suggested Wine

To this classical dish of the Italian cookery, we suggest a white wine with a certain acidity as Risling, or a young and lively red wine like Bonarda of Oltrepò Pavese.