Italian risotto alla Milanese (Saffron risotto)

Italian risotto alla Milanese (Saffron risotto)

Based on 38 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"Same recipe, new photos! We added new images to this recipe (May 2024). Our recipe for classic, golden yellow risotto alla Milanese, also known as saffron risotto, is wonderfully creamy and savory. The saffron makes it feel luxurious, yet it is super easy to make at home. Whether as a side dish or main course - this risotto always hits the spot! You can of course also use ground saffron instead of saffron threads. And we recommend frying the sage leaves in a little butter until crispy and then adding them and the butter to the risotto for even more flavor!"
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
350 g
risotto rice
½ tsp
saffron
40 g
Parmesan cheese
4
shallots
50 g
butter
150 ml
white wine
850 ml
beef stock
salt
pepper
sage leaf (for serving)
Parmesan cheese (for serving)

Utensils

fine grater, knife, cutting board, pot (large), cooking spoon

Nutrition per serving

Cal650
Fat25 g
Protein20 g
Carb68 g

  • Step 1/3

    Grate parmesan. Finely dice shallots. Melt butter in a pot, add shallots and sauté over a medium heat for approx. 2–4 min. until translucent. Add the risotto rice and saffron threads and toast for approx. 1–2 min.
    • 40 g Parmesan cheese
    • 4 shallots
    • 50 g butter
    • 350 g risotto rice
    • ½ tsp saffron
    • fine grater
    • knife
    • cutting board
    • pot (large)
    • cooking spoon

    Grate parmesan. Finely dice shallots. Melt butter in a pot, add shallots and sauté over a medium heat for approx. 2–4 min. until translucent. Add the risotto rice and saffron threads and toast for approx. 1–2 min.

  • Step 2/3

    Deglaze everything with white wine. Stir until the risotto rice has completely absorbed the wine. Then add a third of the beef stock and stir occasionally until the liquid has been completely absorbed by the rice. Repeat this step twice more with the remaining stock. Simmer for approx. 18–22 min. while stirring until the risotto is creamy but the rice still has some bite.
    • 150 ml white wine
    • beef stock

    Deglaze everything with white wine. Stir until the risotto rice has completely absorbed the wine. Then add a third of the beef stock and stir occasionally until the liquid has been completely absorbed by the rice. Repeat this step twice more with the remaining stock. Simmer for approx. 18–22 min. while stirring until the risotto is creamy but the rice still has some bite.

  • Step 3/3

    Then stir the grated Parmesan into the risotto and season with salt and pepper to taste. Serve with more Parmesan and optional fried sage leaves.
    • salt
    • pepper
    • sage leaf (for serving)
    • Parmesan cheese (for serving)

    Then stir the grated Parmesan into the risotto and season with salt and pepper to taste. Serve with more Parmesan and optional fried sage leaves.

  • Enjoy your meal!

    Italian risotto alla Milanese (Saffron risotto)
FAQ

Risotto alla Milanese is also known as saffron risotto and has its origins in Milan. The risotto is known for its bright yellow color and only needs a handful of ingredients to make it yourself at home.

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