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Risotto alla Milanese

This creamy Italian side dish gets its vivid color and flavor from saffron.

Yield: serves 4



  • Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm.

  • Heat butter in a 4-qt. saucepan over medium-high heat.

  • Add onions; cook until soft, about 4 minutes.

  • Add rice; cook until lightly toasted, about 4 minutes.

  • Add wine; cook until evaporated, about 2 minutes.

  • Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes.

  • Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.

  • Stir in Parmesan; season with salt and pepper.


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