Risotto Milanese


Classic risotto Milanese gets its deep yellow colour, and luxurious flavour, through the addition of saffron. Recipe for 2 people, ready in 25 minutes.

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Risotto Milanese
Veronique van Ohmydish

Made by Véronique

Published at 2015-03-28, this recipe is for 2 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 30-10-2023

25 minutes 2 people Main course
Risotto Milanese


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  • 300 grams of risotto rice
  • 1 onion
  • 100 ml dry white wine
  • 600 ml vegetable/chicken stock
  • 1 teaspoon saffron threads
  • Olive oil
  • 50 grams of butter
  • 25 grams Parmesan cheese + extra to garnish
  • Salt to taste
Risotto Milanese ingredients
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Kitchen equipment

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  • Cutting board
  • Chef's knife
  • Frying pan
  • Spatula
  • Grater
  • Small saucepan
  • Large spoon

Risotto Milanese

25 minutes 2 people Main course

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Preparation – 5 minutes

Add the saffron to the stock (in a small saucepan) and simmer over a low heat for 5 minutes. The saffron will infuse into the stock, giving it a beautiful golden orange hue.

Dice the onion as finely as possible and grate the Parmesan cheese.

Risotto Milanese
Risotto Milanese

Finishing the risotto Milanese – 20 minutes

Sauté the onion in some olive oil until it becomes translucent. Add the risotto rice and stir. After a few minutes the risotto rice will also start to look glossy. Add white wine, all at once.

Reduce the heat to low and wait until the wine is absorbed by the rice. Then add the saffron-infused stock a little at a time. Don't stir too much.

It's important to keep tasting before adding more stock to check how cooked the rice is. The risotto should be slightly al dente, so do not add too much stock as the risotto will quickly become soggy.

Stir in the butter and grated Parmesan cheese; this will make the risotto alla Milanese wonderfully creamy.

Season with a pinch of salt, if necessary, and finish the dish by adding more Parmesan cheese. Enjoy your meal!

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