Saffron Risotto (Risotto Milanese)
Classic Risotto alla Milanese Recipe – Learn the simple steps and tips to make creamy, decadent, and delicious saffron risotto with parmesan cheese. This luxurious main or side dish looks gorgeous and tastes equally amazing!
Why We Love This Risotto Recipe
Rich and velvety risotto is the perfect carby-base for any elegant meal. And there are so many ways to change the flavors of this simple arborio rice dish! We have several terrific recipes on the site like green risotto, smoky leek risotto, and convenient instant pot mushroom risotto. But for a truly lavish occasion we love this Risotto alla Milanese recipe, a.k.a. Italian Saffron Risotto with Parmesan Cheese from Milan, Itlay.
The texture of this risotto with saffron is silky and smooth with a delicate flavor and bold color. It’s hearty enough to enjoy as a satisfying vegetarian main dish, or pair it as a side dish with your choice of entree… The light earthy, sweet, and floral taste will complement a terrific variety of seasonings.
And because everyone knows “saffron” = special, this saffron and parmesan risotto is fabulous to serve at date nights, dinner parties, or any special gathering! Get ready for lots of ooos and aaahhhs once this lovely yellow dish hits the table.
Ingredients You Need
- Olive oil – or unsalted butter
- Shallots – peeled and finely diced (or sweet onion)
- Garlic – minced
- Arborio rice – an Italian short-grain rice
- Saffron threads – you’ll need a generous pinch
- Crushed red pepper flakes – for a mellow bit of heat
- Dry white wine – I suggest Pinot Grigio or Sauvignon Blanc for a crisp, light flavor
- Chicken stock or broth – or vegetable stock
- Parmesan cheese – freshly grated parmigiano reggiano has the best taste
How to Make Risotto alla Milanese
Set a large sauté pan over medium heat. Add the olive oil. Once hot, stir in the diced shallots and garlic. Stir and sauté for 2-3 minutes to soften.
Then add in the arborio rice, saffron, and red pepper flakes. Stir well and let the rice sauté for another 1-2 minutes.
Pour in the white wine. Stir and simmer until the wine has absorbed. Then one cup at a time, stir in the broth.
Pour one cup of broth into the pan. Stir well, then allow the rice to simmer and absorb the broth.
Do not add additional broth to the pan until the first cup has almost completely absorbed.
Continue to add one cup of broth at a time, stirring and allowing the broth to absorb. This method should take 20-25 minutes to incorporate all the liquid but is what gives risotto its luxurious creamy texture.
Pro Tip: If the temperature is too high, you may need to add additional broth at the end. If needed, turn the heat down to medium-low.
Once the rice is tender and saucy, stir in the Parmesan cheese. Taste, then season with salt and pepper if desired. Perfectly cooked risotto should have a firm but saucy texture.
Recipe Variations
Note: We are making a very traditional recipe here with a splash of white wine and Parmesan cheese. However, feel free to add in any fresh herb you like. You can also omit the crushed red pepper if you prefer no heat.
- Dairy-free – Use olive oil to saute the aromatics, and swap traditional Parmesan with your favorite plant-based alternative.
- Vegetarian or vegan – Make the same swaps as dairy-free, but also replace chicken broth with veggie broth.
- Not spicy – Feel free to omit crushed red pepper if you prefer no heat.
- Without wine – To make this arborio rice recipe without alcohol simply add a bit more broth to the pan.
- Fresh herbs – Add in your choice of fresh herbs just before serving. Chopped parsley, rosemary, and thyme are all delicious in saffron risotto.
What to Serve with Saffron Risotto
Plate risotto warm, and sprinkle with fresh herbs and extra grated parmesan cheese.
Serve Risotto alla Milanese with other restaurant-quality dishes for an elegant meal. The richness and earthy flavor of the saffron pairs well with a perfectly seared steak, whole chicken or herb-roasted chicken thighs, seared scallops, or beautiful lobster tails.
As a main dish recipe, creamy arborio rice is great for serving with simple yet upscale sides… Think fresh Caesar salad or ultimate wedge salad with homemade dressing, roasted vegetables, and roasted lemon asparagus.
Frequently Asked Questions
Saffron is a spice harvested from the crocus flower. The dried strands are a dark red color; when a bit is cooked in a large amount of creamy rice, the color mellows into that beautiful golden-yellow color.
Getting the right balance of broth is the key to making a fabulously creamy parmesan risotto. Add just one cup at a time, and be patient to let the arborio rice fully absorb each cup. Also, the rice needs to be stirred frequently to keep it from sticking to the pan or clumping. This releases the starches in the rice and creates a silky sauce.
Let leftover risotto cool completely before transferring to an airtight container. Store in the fridge for up to 3-4 days.
Yes, you can! If making ahead, have an extra cup of broth on hand to rewarm and loosen the risotto before serving.
Looking for More Dinner Party Recipes? Be Sure to Also Try:
- Stuffed Tomatoes with Cheese Souffle
- Garlic Butter Roasted Parsnips
- Maple Glazed Prosciutto Wrapped Sweet Potatoes
- Italian Sausage Stuffed Mushrooms
- Pomme Puree (French Mashed Potatoes)
Saffron Risotto (Risotto Milanese)
Ingredients
- 2 tablespoons olive oil or butter
- 2 shallots peeled and finely diced
- 1-2 cloves garlic minced
- 2 cups arborio rice
- ½ teaspoon saffron thread 1 big pinch
- ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 6+ cups chicken broth or vegetable broth for vegetarian
- 1 cup grated parmesan cheese
Instructions
- Set a large sauté pan over medium heat. Add the olive oil. Once hot, stir in the diced shallots and garlic. Stir and sauté for 2-3 minutes to soften.
- Then add in the arborio rice, saffron, and red pepper flakes. Stir well and let the rice sauté for another 1-2 minutes.
- Pour in the white wine. Stir and simmer until the wine has absorbed. Then one cup at a time, stir in the broth.
- Pour one cup of broth into the pan. Stir well, then allow the rice to simmer and absorb the broth. Do not add additional broth to the pan until the first cup has almost completely absorbed. Continue to add one cup of broth at a time, stirring and allowing the broth to absorb. This method should take 20-25 minutes to incorporate all the broth but is what gives risotto it's luxurious creamy texture. If the temperature is too high, you may need to add additional broth at the end. If needed, turn the heat down to medium-low.
- Once the rice is tender and saucy, stir in the Parmesan cheese. Taste, then season with salt and pepper if desired.
- Serve warm. If making ahead, have an extra cup of broth on hand to rewarm and loosen the risotto before serving. Perfectly cooked risotto should have a firm but saucy texture.
this is the most creamy and decadent recipe! thank you so much for sharing this amazing dish!