Perfect Risotto alla Milanese Recipe: 7 Easy Steps for a Rich & Flavorful Dish

In a small bowl, add the saffron threads and about 1/4 cup of warm broth.

Let the saffron steep for 5-10 minutes to release its vibrant color and distinct aroma. This saffron-infused broth will be added to the risotto later to give it its signature golden hue.

In a large skillet or saucepan, heat 2 tablespoons of butter and the olive oil over medium heat.

Add the finely chopped onion and cook for about 3-4 minutes, until it becomes soft and translucent but not browned. The onion adds a delicate sweetness to the risotto base.

Add the Arborio or Carnaroli rice to the pan with the onion.

Stir well, coating the rice in the butter and oil, and cook for about 2-3 minutes. Toasting the rice helps release its natural starch, which will create the creamy texture risotto is known for.

Pour in the dry white wine, stirring continuously as the rice absorbs it.

Continue stirring until the wine is mostly evaporated. The wine adds a subtle acidity, balancing the richness of the butter and Parmesan cheese.

Begin adding the warm broth, one ladle at a time, to the rice.

Stir continuously, allowing each ladle of broth to be absorbed before adding the next. This gradual addition of liquid helps the rice release its starch and develop a creamy texture.

After about 10 minutes of adding broth, pour in the saffron-infused broth, giving the risotto its vibrant yellow color.

Once the rice is cooked to an al dente texture (soft with a slight bite), remove it from the heat.

Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. This final touch adds richness and creaminess to the risotto, making it silky and smooth.

Season with salt and pepper to taste, adjusting as needed.

Spoon the Risotto alla Milanese onto plates or into shallow bowls.

Garnish with a bit of extra Parmesan cheese if desired, and serve immediately while the risotto is warm and creamy.