Risotto Alla Milanese or Saffron Risotto is a simple and fast recipe served as a hearty main or comfort side dish. One of the easiest and delicious risottos with an outstanding aroma and an attractive yellow colour.
Risotto is a simple side dish that pairs great with many ingredients, especially with meat, fish, or stews. Rice is always a good and healthy side dish; however, if speaking about risotto, then my heart melts.
Why my family love risotto so much?
Risotto is creamier with much parmesan and has an exciting texture if compared to simple boiled rice. I adore risotto cooked with any add-ins, for example, risotto with saffron, vegan risotto with pesto, with mushrooms, truffles, chicken risotto, crab or shrimp risotto, Instant Pot classic risotto, beetroot risotto, and others.
If you don’t have time to experience but seek a simple and delicious side dish, then risotto with saffron is one of the best options. Cook risotto the traditional way and finish it with a touch of saffron to make it taste heavenly. Nothing too complicated, yet an expensive herb that is astonishing in dishes. I like saffron in many recipes due to its colour and aroma. It has a pronounced taste, so try not to overdose with saffron in any dishes.
Risotto Alla Milanese is hearty and filling, so when you are hungry, a portion of risotto served with anything is always a winner on the table. I adore risotto with truffles and Saint Jacques – a dish I can’t resist. It is probably one of my favourites, and I hope once to make it for you.
But, if speaking about today’s recipe, then risotto with saffron need not too much technique, a few ingredients, and a moment to enjoy every bite.
I enjoy eating risotto any time of the year and day as it is so creamy, so cheesy, and so aromatic.
What is the best rice to use?
When you want to make the best Italian risotto at home, then the best rice is Arborio – the round one. On many packs, you will find written rice for risotto. I usually buy the best quality rice, and Arborio is the one less starchy. Any other kinds of rice won’t create that creaminess and an authentic risotto flavour.
Stock or broth?
Both stock and broth are super okay if you are using homemade ones. I will lie if I tell you that I have never treated. I use homemade chicken broth when I have some leftover in my fridge; or I make it with stock cubes if I didn’t have some. My trick: in some boiling water, I add one stock cube and let it dissolve fully. The taste differs from a homemade broth, but this is an escape when I am without it.
How to make saffron risotto or risotto alla milanese?
Simple and quick is the answer; however, if I speak from my experience, then making the best tasting risotto needs some patience. Constantly stirring on low heat is the key to a delicious and successful risotto.
- 1 cup of Arborio risotto
- One medium onion finely chopped
- ½ cup of unsalted butter
- ½ glass of white wine
- Homemade broth 1-2 cups
- The best quality Parmesan ( at your discretion)
On low heat, add ½ cup of unsalted butter (parmesan is salty, so this is why I am using only unsalted butter). Add the chopped onion and stir gently. Fry the onion until soft.
Add the rice and gently mix. Pour the wine and mix until it has evaporated.
Add broth little by little and constantly stir to avoid a burnt risotto. Repeat these steps frequently to be sure that the risotto has absorbed the broth whilst constantly stirring. It takes about 15-20 minutes.
For note: take a small glass with boiling water and throw the saffron into it to obtain a nice yellow colour. Or simply add it directly to your risotto.
Add parmesan at the end when the risotto is fully cooked and mix well to incorporate all aromas.
Serve and enjoy.
You can check more risotto recipes:
Risotto alla Milanese (Saffron Risotto)
- 1 cup Arborio rice
- 1 onion
- 1/2 cup unsalted butter
- 1/2 glass white wine
- 2 cups broth
- 1 cup parmesan
- On low heat, add ½ cup of unsalted butter with chopped onion. Fry the onion until soft.
- Add the rice and gently mix. Pour the wine and mix until it has evaporated.
- Add broth little by little and constantly stir to avoid a burnt risotto. Repeat these steps frequently to be sure that the risotto has absorbed the broth whilst constantly stirring. It takes about 15-20 minutes.
- Add saffron and mix well.
- Add parmesan at the end when the risotto is fully cooked and mix well to incorporate all aromas.
- Serve and enjoy.