Bring a taste of Italy to your kitchen with this simple, yet enchanting Risotto Milanese. A creamy, saffron-infused risotto with a rich golden color that is irresistibly delicious. It’s perfect for a cozy family meal but wonderfully luxurious for entertaining.

An Easy And Exquisite Risotto Milanese
If you have never made risotto before, or are intimidated by it, this is a great recipe to start with. It’s a no-fuss risotto made with just a few simple ingredients. The only luxurious touch? A delicate infusion of saffron.
Undoubtedly, the key to understanding the various stages involved in making risotto, is practice. But difficult, it is not. While risotto does demand your focus and some rhythmic stirring, I find that the gentle, repetitive motion has a soothing quality. Instead of feeling hectic, the process becomes almost meditative and cozy.
- An Easy And Exquisite Risotto Milanese
- But Where Is The Bone Marrow?
- Can You Make Risotto Ahead?
- Key Ingredient Notes
- The Best Rice For Risotto
- Variations And Substitutions
- How To Make Risotto Milanese
- Helpful Tips
- Is There A Substitute For Saffron?
- Do You Have To Stir Risotto Endlessly?
- Serving Suggestions
- Storage Tips
- More Risotto Recipes To Try
- Risotto Milanese
This Risotto Milanese combines two things I absolutely adore: the comforting texture of creamy risotto and the subtle, earthy elegance of saffron. Easy and straightforward, it starts with the foundation of any great risotto—arborio rice, onion, white wine, broth, butter, and Parmigiano Reggiano. The delicate strands of saffron are what elevate this dish, infusing the creamy rice with their distinctive golden hue and delicate aroma.
With it’s lovely simplicity, this risotto Milanese will be a bright spot to your cold day.
For more risotto recipes, try my Mushroom Risotto, Lemon Asparagus Risotto or this Butternut Squash Risotto!
But Where Is The Bone Marrow?
Traditionally, some versions of risotto milanese use bone marrow. I published this recipe many years ago and always felt like a cowardly cook because I chose not to include it in my saffron risotto.
However, a trip to the Veneto region a few years ago changed my perspective. While dining at a local restaurant, I ordered their risotto Milanese and was intrigued when the server shared that they make it with a rich beef stock but skip the bone marrow altogether. He even mentioned that many restaurants in Milan itself often opt for marrow-free versions.
As soon as we returned to Canada, I revisited my original risotto Milanese recipe, which calls for chicken broth, and made it with beef broth. I keep my beef broth a little lighter, sometimes mixing it with chicken broth, but now I love this risotto even more.
So here I am, finally updating and fine-tuning the recipe. If you’ve never made risotto Milanese before, get ready—this dish is a pure delight!
Can You Make Risotto Ahead?
Sadly, no. The biggest, or perhaps the only, challenge with risotto might be the timing. It needs to be served as soon as it is done since it can thicken quickly and lose its silky soupiness. In fact, I have a friend, he is Italian of course, that is very passionate about his risotto. If he invites you over for risotto, he will give you a very specific time to arrive and if you are late, he warns, he will not open the door. We have never been late.
But don’t let this deter you from making a risotto for a dinner party. I chop and cook the onion and prepare all of my ingredients before everyone arrives. The broth will also be simmering gently on the stovetop. I choose mains or sides that can be made ahead, including a salad (dressing it just before serving). Once everyone is settled with drinks and appetizers, I begin cooking the risotto and it all works out beautifully.
Key Ingredient Notes
Saffron – Saffron is essential to risotto Milanese. It has a delicate flavor and adds a beautiful golden and vibrant color to the rice. But use it sparingly, it can be very pungent and you do not want it to over-power your risotto. The saffron is added just a few minutes before the end of the cooking time. This way it doesn’t cook for too long and retains a more intense aroma. If you can’t find saffron, or you do not wish to splurge (it’s expensive!) you can leave it out, your risotto will still be delicious.
Rice – Using the right kind of rice to make risotto is key. Look for an Italian, short grain variety such as Arborio rice, Vialone Nano, or Carnaroli. You can find arborio rice at almost every well-stocked supermarket, but Carnaroli and Vialone Nano are a little harder to find. See section below for more information on the best rice for risotto.
Onion – It’s important to dice the onion as finely as possible for this risotto. The onion should melt into rice and be barely visible.
White wine – Use a nice, drinkable white wine—not cooking wine—for the best flavour. A Sauvignon Blanc or Pinot Grigio would be great choices. If you prefer not to use wine, use a little more broth instead, then finish the risotto by adding a teaspoon or two of white balsamic vinegar.
Broth – The broth is the backbone of all risotto’s and crucial to the flavor, and even consistency, of the dish. Lately, I have been making risotto Milanese with a light beef broth. I find beef broth a little more fastidious to make than chicken broth so I have been using the Better Than Bouillon low-sodium beef base which is quite delicious. However, if you have a homemade chicken broth, or vegetable broth, that will always be better than anything store-bought. My favorite hack is adding a few teaspoons of BTB beef base to a homemade chicken broth—best of both worlds.
Extra Virgin olive oil – Not all Italians sauté their onions with olive oil but I like to use just a little, as well as butter, to prevent the butter from browning too much.
Parmesan – Most risottos include parmesan cheese and this one is no different. It adds intense salty flavour and makes the risotto even creamier. Note that parmesan has rennet so if you wish to keep this dish vegetarian, use a vegan or rennet-free parmesan. You can also use Grana Padano or Pecorino.
Butter – A few tablespoons of butter to finish are key to a perfectly creamy risotto.
The Best Rice For Risotto
To make a proper risotto, the first thing to consider is the rice. The three most common are Arborio, Carnaroli, and Vialone Nano. The high starch content in these varieties of rice is what will give the risotto its unique creamy consistency. Here is a little more details on each of these varieties:
- Arborio is the most familiar and most readily available in North America. It absorbs a little less liquid than carnaroli and vialone nano.
- Carnaroli is hailed as the star of Italian rices. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that’s much more difficult to overcook. The grains are also slightly thicker and keep their shape better when stirred.
- Vialone Nano is more commonly used in the Veneto region of Italy. It can absorb twice its weight in liquid and is the preferred rice for a seafood risotto.
Any of these varieties will work for this risotto recipe. If you can find carnaroli, grab it. I have used it often and it does make a creamier, better risotto. In Ontario, Food Basics sells it at a very decent price (considering it can be an expensive rice).
Variations And Substitutions
For a vegetarian risotto —> This is a meat-free risotto but vegetarians avoiding cheeses made with animal rennet should look for a vegan parmesan cheese. There are also domestic Parmesan brands that use vegetable-based rennet, such as BelGioioso brand.
Make it vegan –—> Make this a vegan risotto by using a good quality vegan butter and parmesan cheese (I like Miyoko’s).
How To Make Risotto Milanese
Risotto Milanese looks elegant and luxurious but it couldn’t be simpler to make. All we’re doing is making a classic risotto, then infuising it with threads of saffron. Using beef broth also veers from the more traditional chicken broth, but this is completely optional. The constant stirring may sound daunting, but keep your eye on the prize—you’re about to be rewarded with an exquisite dish.
Note: This is an overview on how to make risotto Milanese. For detailed measurements and instructions, check the recipe card below.
Heat the broth and steep the saffron. In a medium pot, bring broth to a simmer over medium heat. Reduce heat to maintain broth at a very low and gentle simmer. Add the saffron threads to a small, heat-safe bowl, then pour a ladle-full of the hot broth over them. Allow the mixture to sit and steep for at least 20 minutes.
Sauté the onion. In a wide, heavy-bottomed sauté pan, heat oil over medium heat. Add onion and cook, until softened but not browned, 2 to 3 minutes. TIP: Remember the rice is chopped very finely so keep an eye on it so it doesn’t turn brown.
Toast the rice. Increase heat to medium-high, then add the rice. Toast it, stirring often until coated in oil and the rice grains start to look a bit translucent around the edges but slightly opaque in the middle, about 2 to 3 minutes.
Add wine. Pour in the wine—it should whoosh as it hits the pan—and cook, stirring often, until almost all of the wine has completely evaporated, about 1 minute.
Start adding broth. Lower the heat to medium/medium-low and add enough broth to just barely cover the rice, about 2 ladles-full. Cook, stirring often, allowing the rice to absorb most of the liquid before adding some more. Try and keep the rice wet at all times and adjust the level of heat so the broth is constantly gently bubbling with the rice.
Stir in the dissolved saffron. After about 15 minutes, pour in the steeped saffron broth. Stir vigorously to fully incorporate. The risotto should turn a rich golden color. Note: If you used a dark beef broth, the risotto will not be as brightly coloured. This is fine, it will still look beautiful and taste delicious.
Continue adding broth until al dente. You may not need to use all the broth, but make sure and reserve at least 2 ladles for the end. Keep adding broth and stirring until the mixture is creamy and the rice feels tender but still al dente (slightly firm in the centre), about 5-8 more minutes. TIP: If the rice tastes chalky, it needs to cook a little longer so add a few more ladles of broth. (If you need more liquid because you run out of hot broth, you can simply use hot water.)
To finish. Here is where we do ‘La mantecatura’: When the rice is cooked, you take the risotto off heat and add a generous splash of broth, the grated parmesan cheese and the butter. Mix vigorously to fully incorporate and to create a creamy consistency. TIP: We’re aiming for a loose consistency so add a splash more broth, if needed. Serve immediately.
Helpful Tips
Keep your stock hot. The broth/stock should be maintained at a low simmer as you add it one ladleful at a time to the rice.
Taste and season often. The best way to season risotto, is to taste and season it throughout the cooking process. Just keep adding pinches of salt until it tastes good to you. I like to add a final pinch at the end, too.
If avoiding alcohol, add a splash of vinegar. Wine provides an acidic, subtly sweet component that helps lighten and lift the flavors of all risottos. If avoiding alcohol, add a splash of white balsamic towards the end of the cooking time.
The final step, mantecatura, is the most important one. Adding cold butter at the end of making risotto, a technique called mantecatura in Italian, is when the magic happens; with the heat cut off, the butter and cheese are energetically whisked into the risotto. This is what transforms the risotto into a velvety, creamy and silky mass.
Reserve at least two ladles of broth. After adding the butter and parmesan (off the heat), I always add one, or two ladles of broth to ensure the risotto maintains a slightly runny texture.
Is There A Substitute For Saffron?
Unfortunately, not for making risotto Milanese. Some recipes will say you can use turmeric but the flavors are very different and in my humble opinion, this would ruin the dish. If you can’t find saffron, simply omit it. Your risotto will still be delicious.
Do You Have To Stir Risotto Endlessly?
Yes, risotto’s require a lot of stirring and like most cooking-related jobs, I enjoy it. But it is not as enslaving as you may think — gentle simmering is more important than vigorous stirring so as you add your liquid, stir the rice but take a break; sip some wine or grate the cheese.
Serving Suggestions
This creamy saffron risotto is a lovely dish as a light main or as side. Here are some of our favourite pairings:
Classic Pairings
- Osso Buco: Serve Risotto Milanese with traditional braised veal shanks (Osso Buco) for a classic Milanese pairing. The rich saffron risotto complements the tender, flavorful meat and its gremolata topping.
- Roasted Chicken: Pair it with herb-roasted chicken or chicken thighs for a simple yet elegant combination.
Seafood
- Grilled Shrimp or Scallops: Top the risotto with grilled or seared shrimp or scallops for a luxurious seafood option.
- White Fish: A delicate white fish like halibut or cod pairs beautifully with the creamy, saffron-infused rice.
Vegetarian Options
- Roasted Vegetables: Serve alongside or topped with roasted asparagus, zucchini, or mushrooms for a satisfying vegetarian meal.
- Fresh Greens: Pair with a crisp radicchio salad or a simple arugula or spinach salad with a light lemon vinaigrette to balance the richness of the risotto.
Family-Friendly
- Meatballs: My husband and adult children LOVE the Risotto Milanese with these Italian-style meatballs.
- Grilled Sausage: For an easy meal, pair the risotto with grilled or roasted sausages.
Storage Tips
Risotto is best when served immediately but this doesn’t mean the leftovers aren’t great, they are! You just have to be careful reheating it. Here’s what to do:
To store: Once the leftover risotto has completely cooled, store in an airtight container for up to 4 days.
To reheat: Add a splash of broth or water to a saucepan and bring to a simmer over medium heat. Add the risotto and gently cook, stirring, until warmed through. Depending on how much risotto you are heating, you may need to add more liquid.
More Risotto Recipes To Try
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Thank you!~Sandra
Risotto Milanese

Ingredients
- 6 1/2 cups low-sodium chicken, beef or vegetable broth (or a mix of any)
- 1 large pinch saffron threads
- 2 tablespoons extra-virgin olive oil
- 1/2 yellow onion finely chopped
- 1 3/4 cups risotto rice (Arborio, Carnaroli or Vialone Nano)
- 1/2 cup dry white wine
- Kosher or sea salt and freshly grated black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- In a medium pot, bring broth to a simmer over medium heat. Reduce heat to maintain broth at a very low and gentle simmer.
- Add the saffron threads to a small, heat-safe bowl, then pour approximately 1/4 cup of hot broth over them. Allow the mixture to sit and steep for at least 20 minutes.
- In a wide, heavy-bottomed sauté pan, heat oil over medium heat. Add onion and cook, until softened but not browned, 2 to 3 minutes. TIP: Remember the rice is chopped very finely so keep an eye on it so it doesn't turn brown.
- Increase heat to medium-high, then add the rice. Toast it, stirring often until coated in oil and the rice grains start to look a bit translucent around the edges but slightly opaque in the middle, about 1 to 2 minutes.
- Pour in the wine—it should whoosh as it hits the pan—and cook, stirring often, until almost all of the wine has completely evaporated, about 1 minute. Lower the heat to medium/medium-low and add enough broth to just barely cover the rice, about 2 ladles-full. Cook, stirring often and allowing the rice to absorb most of the liquid before adding some more. Try and keep the rice wet at all times and adjust the level of heat so the broth is constantly, but gently, bubbling with the rice. Season with a generous pinch of salt and a pinch of freshly ground pepper.
- After about 15 minutes, pour in the steeped saffron broth and stir vigorously to fully incorporate. The risotto should turn a rich golden color. Note: If you used a dark beef broth, the risotto will not be as brightly colored. This is fine, it will still look beautiful and taste delicious.
- Keep adding broth and stirring until the mixture is creamy and the rice feels tender but still al dente (slightly firm in the centre), about 5 minutes more. You may not need to use all the broth, but make sure and reserve at least 2 ladles for the end.
- Take the risotto off heat and add a generous splash of broth, the grated parmesan cheese and the butter (you do not want to use olive oil here). Mix vigorously to fully incorporate and to create a creamy consistency. TIP: We're aiming for a loose consistency so add a splash more broth, if needed. Serve immediately.
Notes
This Risotto Milanese recipe was originally published in April 2018. It has been refreshed with updated photos and additional information to make it even more helpful for you.
Gerry West
Delicious Risotto! Thanks, Sandra!
Sandra Valvassori
So happy to hear this, Gerry! Thank you so much for taking the time to write 😊