Saffron risotto (risotto alla milanese)

Name: Saffron risotto (risotto alla milanese)
Total time: 35 min
Yield: 4 people
Ingredients: 20 to 25 saffron threads (± 0.1 g); 1.2 litres chicken or vegetable stock; 1 onion; 60 g butter; 320 g risotto rice; 100 ml dry white wine; 60 g grated Parmesan; salt and pepper

Updated on 9 October 2026

Makes: 4 people
Time: 35 min
From: Saffron crocus

Ingredients

20 to 25 saffron threads (± 0.1 g)
1.2 litres chicken or vegetable stock
1 onion
60 g butter
320 g risotto rice
100 ml dry white wine
60 g grated Parmesan
salt and pepper

Method

Soak the saffron for 15 minutes in a cup of hot stock. Keep the rest of the stock hot.
Soften the chopped onion in half the butter, add the rice and fry for 1 minute. Add the wine.
Add a ladle of stock at a time, stirring, as soon as the last has been absorbed; halfway through, pour in the saffron water. After 18 to 20 minutes the rice is creamy and al dente.
Take off the heat, stir in the rest of the butter and the cheese, season and leave to rest for 2 minutes.

Storing: Eat the risotto straight away; leftovers can be fried into rice cakes the next day.