Risotto Milanese recipe

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A classic risotto recipe, risotto Milanese is Italian rice cooked in wine and a saffron flavored chicken stock, then mixed with butter and Parmesan cheese. A simple, easy to make and absolutely delicious classic Italian dish.
Preparation time: 10 minutes, Cooking time: 55 minutes, Serves: 4 - 6 
Tips for making the perfect Risotto
  • Use good quality ingredients. Use Italian Risotto rice, good quality saffron and authentic Italian Parmesan cheese
  • Toast the rice well before adding the liquid
  • Keep stirring all the time. This will ensure that the rice is well and evenly cooked
  • Do not overcook the rice. Risotto must be al-dente, just like pasta. Taste the rice every 4 or 5 minutes to make sure that you do not overcook it
  • Cut the butter in small chunks before adding it to the risotto. This will make sure that the butter is evenly distributed into the risotto


3 - 4 Tbsp extra-virgin olive oil
1 large onion, finely chopped
Salt to taste
2 cups Arborio rice (or other risotto rice)
2 large pinches of saffron
3 to 4 cups hot chicken stock (use as much as needed)
1 1/2 cups dry white wine
2 Tbsp unsalted butter
3/4 cup grated Parmesan cheese (use good quality Italian Parmesan cheese, preferably Parmigiano Regiano)


In a large saucepan over medium heat add the olive oil and bring to a heat. Add the onions and salt and cook for 5 to 6 minutes, until translucent.

Increase the heat to medium high and add the rice. Toast the rice (let it stick slightly to the bottom of the pan, then scrape it off and repeat).

Add the wine to the pan, season with salt to taste and stir well. Cook over a medium heat stirring continuously until the wine has been absorbed by the rice.

Add the saffron to the hot chicken stock and stir well until the the stock should turns to bright yellow. Start adding the chicken and saffron stock into the rice, a cup at a time. Cook and stir continuously until the stock is absorbed, then repeat two more times.

Taste a bit of the rice to make sure it is cooked al-dente. If the rice is not cooked yet, add some more chicken stock and continue cooking until absorbed.

When the rice is ready, remove from heat, add the butter and Parmesan cheese and stir well until the butter is melted and the risotto is smooth and creamy.

Serve immediately.
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