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Vegetarian, Italy

Risotto alla Milanese

Risotto alla Milanese is creamy rice cooked in broth, colored and flavored with saffron, then enriched with butter and parmesan. It serves 4, takes 40 minutes, and is medium difficulty, at about €1.90 per person. The key to success is adding the broth one ladle at a time, never drowning the rice.

Tonight, Milan's big golden risotto, with saffron and parmesan, as creamy as it gets.

Risotto alla Milanese
Total time
40 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Risotto alla Milanese is that golden yellow rice that glows on the plate, with a distinct saffron aroma you recognize right away. Texture is everything here, it should spread slowly when you tilt the plate, neither too dry nor too soupy. Melted parmesan and butter give it that creamy finish that defines the dish, without a drop of cream.

It's a great choice for a Sunday evening when you have a bit of time, since it asks you to stay by the pot and stir regularly. Kids usually love its color and mild flavor, and it works just as well for guests as a starter or a light main course. Mon Chou suggests it for evenings when you're in the mood for slower, more satisfying cooking.

The ingredients

4 people

Pantry

  • Risotto riceoften in the pantry 320 g
  • Dry white wine 10 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Saffron threadsoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1

Dairy

  • Butter 60 g
  • Grated parmesan 80 g

Allergens Lactose

The step by step recipe

  1. Heat the broth and steep the saffron in it.

    Keep the broth at a gentle simmer the whole time.

  2. Melt half the butter and sweat the chopped onion without browning it. 5 min

    Keep the heat low.

  3. Add the rice and toast it for a few minutes, then pour in the white wine and let it evaporate. 3 min

    The rice should turn translucent at the edges.

  4. Add the broth one ladle at a time, stirring, waiting for each ladle to be absorbed before adding the next. 18 min

    Don't drown the rice, it should always be just barely covered.

  5. Off the heat, stir in the remaining butter and the parmesan, mix briskly and let rest for two minutes. 2 min

    This mantecatura makes the risotto silky, it should be all'onda, flowing gently.

Our tips to get it right

  • Pick a risotto rice like arborio or carnaroli, the round, starch rich grains are what create the creaminess, long grain rice won't work here.
  • Keep the broth hot in a pot nearby the whole time, cold broth cools the rice down and stretches out the cooking time.
  • Stir often but not constantly, this helps the rice release its starch without crushing the grains.

The variations

  • Swap the white wine for a bit more broth if you'd rather cook without alcohol.
  • For a richer version, melt some bone marrow with the butter at the start, as in the traditional Milanese recipe.
  • For kids in a hurry, cut back slightly on the saffron and serve with extra grated parmesan at the table.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Osso buco for a full meal
  • A glass of dry white wine

Storage

Risotto keeps for 2 days in the fridge in a sealed container, though it loses some of its creaminess as it cools. Reheat it gently in a pot with a splash of broth or hot water, stirring often. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can you make risotto alla Milanese ahead of time?

Risotto is best eaten right after cooking, since it loses its creamy texture while waiting. You can prep the broth and chop the onion in advance to save time when you actually cook.

What rice should I use if I don't have risotto rice?

Arborio or carnaroli rice is still the best choice because it releases a lot of starch. A regular round rice can work in a pinch, but the result will be less creamy.

Can I substitute the saffron?

Saffron gives the dish its signature color and aroma, which is hard to truly replace. Turmeric can give a similar color, but the flavor will be different.

Is risotto alla Milanese good for kids?

Yes, its mild flavor and soft texture usually go over well with kids. You can cut back slightly on the saffron if you prefer a more neutral taste.

How long does it take to make a risotto alla Milanese?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a risotto alla Milanese?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a risotto alla Milanese cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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