Risotto alla Milanese
Published: June 8, 2026
Italian Cuisine
⏱ 35 min
Risotto alla Milanese is a golden jewel of Lombard cuisine — a simple yet luxurious saffron-infused risotto that's traditionally served alongside Osso Buco. The vibrant yellow comes from precious saffron threads, and the finishing touch of cold butter and Parmigiano creates the famous mantecatura — a creamy, velvety texture that's pure Italian elegance.
1 Ingredients
2 Instructions
1
Bloom the saffron
Steep saffron threads in 2 tablespoons warm water for 10 minutes until the liquid is a deep gold.
2
Toast the rice
Heat olive oil in a wide, heavy-bottomed pan over medium heat. Sauté onion for 3 minutes until translucent. Add rice and stir for 2 minutes until the grains are toasted and slightly translucent at the edges.
3
Deglaze
Pour in white wine and stir until fully absorbed.
4
Add broth gradually
Add warm broth one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. After about 10 minutes, stir in the saffron water. Continue adding broth and stirring for another 10–12 minutes until rice is creamy and al dente.
5
Mantecatura
Remove from heat. Vigorously stir in cold butter cubes and Parmigiano until the risotto is glossy, creamy, and flows like lava. Season with salt.
6
Serve
Plate immediately on warm shallow bowls. The risotto should spread slowly when plated — not sit in a mound. Add extra Parmigiano on top.
Pro Tips
- Carnaroli rice is preferred over Arborio — it absorbs more liquid while maintaining a firmer bite.
- Always use warm broth; adding cold liquid shocks the rice and leads to uneven cooking.
- The final consistency should be 'all'onda' (wavy) — when you tilt the plate, it should flow slowly.
Nutrition Information
| Calories | 380 kcal |
| Protein | 12g |
| Fat | 16g |
| Saturated Fat | g |
| Carbohydrates | 48g |
| Fiber | 1g |
| Sugar | g |
| Sodium | 520mg |
* Nutritional values are approximate and based on per-serving calculations.
Frequently Asked Questions
Beef broth is traditional for Risotto alla Milanese and gives a deeper, richer flavor. Chicken broth works but produces a lighter result.
Cold butter creates the mantecatura — the emulsion that makes risotto creamy and glossy. Warm butter won't emulsify properly.
Rating
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4.8 (118 votes)
About the Author
Stephanie Grine
Recipe Developer & Food Enthusiast
I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...
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