Risotto alla Milanese

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • 6 cups chicken stock
  • 1 tbsp. saffron threads
  • 3 tbsp. unsalted butter
  • 2 small yellow onions, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • ½ cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm.
  2. Heat butter in a 4-qt. saucepan over medium-high heat.
  3. Add onions; cook until soft, about 4 minutes.
  4. Add rice; cook until lightly toasted, about 4 minutes.
  5. Add wine; cook until evaporated, about 2 minutes.
  6. Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes.
  7. Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.
  8. Stir in Parmesan; season with salt and pepper.