Risotto alla Milanese
If you've got risotto rice, saffron threads and chicken broth, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Warm the chicken broth in a saucepan and keep it at a gentle simmer; ladle a few tablespoons of it over the saffron threads in a small bowl and let them steep to release their colour and aroma.
- Finely chop the onion. Melt half the butter in a wide heavy pan over medium heat and soften the onion gently for 6 to 8 minutes without letting it colour.
- Add the rice and toast it in the butter for 2 minutes, stirring, until the grains turn translucent at the edges.
- Pour in the white wine and stir until it has almost completely evaporated.
- Add the hot broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next; stir in the saffron infusion about halfway through.
- Continue for 18 to 20 minutes, until the rice is creamy but still has a slight bite in the centre, adjusting with a little extra broth if it tightens too much.
- Off the heat, beat in the remaining butter and the grated parmesan to make it glossy, season with salt and pepper, and let it rest for a minute before serving.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Risotto alla Milanese take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Risotto alla Milanese is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Risotto de gambas, restaurant Danieli (Vienne, Autriche).jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.