Risotto Milanese

This creamy Risotto Milanese is infused with saffron, finished with butter and cheese, and topped with crispy prosciutto and Parmesan crisps for an elegant restaurant-quality dinner at home.

Risotto Milanese Is An Italian Classic Worth Slowing Down For

Risotto Milanese is one of those dishes that belongs on fancy bistro menus, but once you understand the technique, you’ll probably start preferring it homemade.

Risotto is something I learned very early in my culinary school curriculum – maybe even the first week. Once you learn how to build creamy texture from rice stock and patience (plus a little butter and Parmesan, obviously), you can make a dozen variations of this without blinking, even on a weeknight, if you’re feeling ambitious.

The “Milanese” part comes from saffron – a little pinch that does a lot of heavy lifting. It adds the signature golden color and subtle floral depth that makes risotto alla Milanese feel so luxe.

This dish is better homemade because the consistency will be better. In restaurants, risotto often sits under a warming light for a few minutes while the rest of the table’s dishes are finished, and those minutes really matter. It goes from loose and luxurious to thick and gloopy surprisingly fast. Eating it fresh off the stove is essential – and that’s something you can nail at home.

Risotto Milanese Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• Arborio rice – this high-starch rice is what creates risotto’s signature creaminess without any cream. Carnaroli rice is another variety that works great for risotto.
• chicken stock – warm stock will gently cook the rice while building flavor layer by layer.
• saffron – the star ingredient that gives risotto Milanese its color, aroma and signature taste.
• unsalted butter and olive oil – this combination of fats results in the best flavor.
• shallot – adds a subtle sweetness without overpowering the saffron. Onion has a much stronger flavor, so shallot is preferred.
• dry white wine – adds acidity and depth to balance the richness.
• Parmesan cheese – salty, nutty and essential for finishing the saffron risotto.
• salt and pepper – enhances and balances the flavors.
• garnishes – Crispy Prosciutto and Parmesan Crisps are optional but encouraged finishing touches that make this Milanese risotto feel extra special, and add a light, salty crunch. A little bit of fresh thyme is also nice, if you have it on hand.

How To Make Risotto Alla Milanese

1. BLOOM SAFFRON. Warm the stock, then place the saffron in a small bowl and pour a bit of the warmed stock over it to bloom the saffron.

2. SAUTE. Cook the shallot in the olive oil and butter until softened, and then add the rice and cook until the grains start to become translucent.

3. LIQUIDS. Add the wine and cook, while stirring, until fully absorbed. Then, add the warm stock 1/2 cup at a time, stirring frequently, allowing each addition to absorb before adding more. About halfway through adding the stock, stir in the saffron and its soaking liquid.

4. FINISH. When the rice is creamy and al dente, remove from the heat and stir in the Parmesan, salt, pepper, and more butter. If necessary, stir in more stock so that the risotto is a loose, slightly soupy consistency.

5. SERVE. Spoon saffron risotto into warm shallow bowls, and if desired, garnish with shards of crispy prosciutto and Parmesan crisps, and extra black pepper.

Risotto Alla Milanese Recipe Storage And Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.  
• Reheat: Warm gently on the stovetop, adding more stock or water to loosen the mixture, stirring frequently until warmed through. Please note that reheated risotto will have a softer, starchier consistency and will not be as good as it was when it’s freshly made. Eating it right after it’s freshly made is the best move!
• Freeze: Not recommended, as the rice will lose its texture and become very starchy.