Risotto alla Milanese – A recipe for today

Risotto, or a traditional rice dish from Italy, is well known among Italians and many who favor Italian food. Most of the time, you will find it in a menu as “First Dish”, or Primo. Italians normally have appetizer before Primo and following with “Second Dish”, or Secondo, mostly meats or fish. But today you will get to know a Risotto from Milan, called “Risotto alla Milanese” (ri-SOT-to, AL-la, mee-la-NAY-say). It is a dish from North Italy, Lombadia region. The main ingredients are rice and saffron, that what makes it golden yellow as its color. Yes, saffron — it is the most expensive spice in the world, worth more than gold, believe it or not! Thanks goodness, we only need a tiny bit to cook this dish and it is well worth to spend. Let’s have a look at the recipe. Hope you enjoy!



Risotto alla Milanese


Ingredients (4 servings)

2 cups Arborio rice
4 tablespoons of unsalted butter, divided
1 medium white onion, chopped
1 teaspoon saffron threads
4 cups beef broth (can be substituted with water)
1/2 cup freshly grated Parmesan cheese
Salt to taste
(Optional: 1/2 cup white wine)


  1. In a medium saucepan, heat half of the butter (2 tablespoons) over low heat. Simmer the onion in the butter until it is softened, about 8-10 minutes.
  2. Add Arborio rice and stir with wooden spoon. Sauté the rice in the pan over medium heat for 3-5 minutes. Add the wine to the rice, and then add beef broth, simmer and cook. Make sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
  3. Continue adding the broth a ladle at a time, waiting until the liquid is completely absorbed before adding more.
  4. When the rice is almost done, add saffron and stir
  5. Add salt to taste. The rice is ready when it is creamy and tender.
  6. Add in the remaining of butter and the Parmesan cheese until well mixed.
  7. Transfer to a serving plate and serve. Sprinkle Parmesan cheese over the risotto as you like.


Arborio Rice for Risotto

Saffron - it gives a golden color to the rice


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