I learned to make risotto the Italian way early in my cooking career, and it’s stayed in my repertoire ever since. This is risotto Milanese — the classic preparation with saffron and Parmesan cheese — and it’s the version I come back to every time. While traditional risottos often start with beef bone marrow instead of butter, it’s much more user-friendly to rely on the starchy rice and butter to achieve a creamy, golden, saffron-scented result.

A bowl of creamy yellow risotto topped with grated cheese and chopped herbs, with a spoon resting inside. The risotto sits on a light-colored surface next to a napkin and some fresh herbs.

What makes arborio rice different

Arborio is a short-grain rice bred specifically for risotto — its high starch content (amylopectin) is what breaks down into that classic creaminess as it simmers in broth. Carnaroli and vialone nano do the same job, but arborio’s the one you’ll find on every grocery shelf. Skip rinsing it before you cook — that’s the starch you want to keep, not wash away.

The secret to a good risotto

  • The right rice: Short-grain varieties have the surface starch that creates a creamy texture as it cooks; long-grain rice simply doesn’t.
  • Good broth: Because it carries most of the flavor, quality matters more here than in almost any other rice dish.
  • The finishing touch: Butter and freshly grated Parmesan stirred in off the heat is what pulls a risotto together. Adding the cheese while the pan is still on the flame causes it to clump and turn grainy instead of melting smoothly into the rice.

Karen’s ingredient notes

Ingredients for preparing risotto arranged on a surface, including containers of broth, wine, short grain rice, butter, saffron threads and an onion next to a piece of parchment paper with grated cheese on top.
  • Arborio rice: This is the ingredient doing real work in this dish. Long-grain rice, like jasmine, basmati, or standard white rice, doesn’t have enough surface starch, so no amount of stirring will give you a creamy result. You’ll end up with cooked rice in broth, not risotto.
  • Parmesan cheese: Combined with a few pats of butter, it melts into the residual starch in the pan and pulls the risotto into a creamy, cohesive texture. Pre-grated Parmesan from a plastic container won’t do the same thing — anti-caking additives prevent it from melting smoothly. I highly recommend grating it fresh.
  • Broth: Your risotto will taste even better if you use a quick, homemade light vegetable broth or basic homemade chicken broth for this recipe. Because the dish is a short and simple combination of ingredients, you will definitely taste the difference. Avoid darker-colored chicken stock or bone broths — their stronger flavor will overwhelm the delicacy of the dish.
  • Saffron: It’s what makes this a classic risotto Milanese rather than a plain Parmesan risotto. You only need a small amount to give the rice its distinctive golden-butter color and a faintly honeyed, floral fragrance. You won’t get that from any other ingredient. But it is expensive — if you’d rather skip it, the risotto still works.

How to make risotto

  • Chopped onions cooking in a skillet with olive oil, butter and a wooden spatula.
    1. Cook the onion over medium heat until soft and translucent. Browning will change the flavor base of the entire dish.
  • A pot on a stove contains chopped onions, uncooked rice, and oil being stirred with a wooden spoon, as the first step in preparing a classic risotto.
    2. Lightly toasting the rice in the fat before any liquid is added sets up the starch to release gradually — this is what prevents the finished risotto from turning gluey.
  • A white skillet on a stovetop contains uncooked risotto rice and chopped onions being sautéed for a classic risotto, with a wooden spatula resting on the edge.
    3. Every grain should be coated before the wine goes in. Uncoated grains absorb liquid unevenly, and cook at different rates.
  • A wooden spoon stirs rice and chopped onions in a white pot on a stovetop, with broth and measuring cups nearby, beginning to make classic risotto.
    4. Let the wine reduce until the sharp smell of alcohol is gone — what remains is the acidity that balances the butter and cheese.
  • A small pile of red saffron threads sits in a white bowl on a gray surface, with part of a grinder and a bowl of risotto visible nearby.
    5. Grinding saffron to a powder before it goes in distributes the color and flavor evenly — whole threads release unevenly.
  • Rice grains stirring in a skillet with onions, olive oil and crumbled saffron.
    6. Add the saffron now, before the broth, so it blooms directly in the hot fat rather than just dissolving in liquid.
  • A white pot with risotto—creamy rice and yellow broth—being stirred by a wooden spatula, sitting on a black induction cooktop.
    7. The first addition of broth is larger than the rest — it jumpstarts the starch release.
  • A pot of creamy yellow risotto is being stirred with a wooden spoon on a stovetop, with some grains of perfectly cooked risotto sticking to the spatula in the center.
    8. You’re looking for a spoon dragged across the bottom of the pan to leave a clean trail before the next ladle.
  • A pot of risotto rice cooking in yellow broth on a portable stovetop, with tender risotto grains visible and a buttery, creamy texture beginning to form.
    9. Continue adding broth, 1/2 cup at a time, maintaining a lively simmer.
  • A pot of yellow risotto is being stirred with a wooden spatula on a stovetop. The risotto appears creamy and evenly cooked, with a vibrant golden color.
    10. Large, slow bubbles after about 15 minutes are a visual cue that the starch is fully active and the risotto is close to done.
  • A white pot filled with creamy yellow risotto sits on a stovetop. A wooden spatula rests on the rim, and a gray cloth is visible in the foreground.
    11. Pull the pan off the heat while there’s still visible liquid — the rice continues absorbing as it rests, and you need that moisture for the final step.
  • A pat of butter and some grated cheese atop a panful of cooked risotto.
    12. Add the butter and Parmesan off the heat and stir vigorously — this is the step that transforms cooked rice into risotto.
  • A bowl of creamy yellow risotto topped with grated cheese and chopped herbs, with a spoon resting inside. The risotto sits on a light-colored surface next to a napkin and some fresh herbs.
    13. Risotto waits for no one — it will firm as it sits, so serve it straight from the pan.

What to serve with risotto

Risotto works as a standalone dinner or as a base for braised meats. It pairs particularly well with anything that has a rich, wine-based sauce — the starchy rice absorbs the braising liquid in the same way creamy polenta does. For a complete dinner, try it alongside tender red wine short ribs or braised Italian-style pork. My butternut squash risotto shows how the same technique works with roasted vegetables as the main flavor.

Once you have this technique down, my rich mushroom risotto is the next step — the same method with dried porcini and cremini mushrooms as the flavor base.

Golden yellow arborio rice risotto in a serving bowl, with a spoon dipping in for a portion.
5 from 9 ratings

Risotto alla Milanese (Saffron Risotto)

Karen Tedesco
Risotto alla Milanese made the classic way. This recipe uses Arborio rice simmered slowly in warm broth with saffron, and finished with butter and Parmesan. My step-by-step method will give you consistent, restaurant-quality results in about 30 minutes.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • 4 cups (945 ml) vegetable or light chicken broth
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 g) butter
  • ½ cup finely chopped yellow onion
  • 1 cup (180 g) Arborio rice
  • ½ cup (120 ml) dry white wine
  • ½ teaspoon saffron threads, optional, crumbled into a powder
  • Kosher salt
  • ½ cup freshly grated Parmesan cheese, plus more for serving over each portion
  • 2 tablespoons chopped parsley

Equipment

Instructions
 

  1. Put 4 cups vegetable or light chicken broth in a saucepan and bring to a simmer. Adjust the heat to low and keep it warm.
  2. Heat 2 tablespoons extra virgin olive oil and 1 tablespoon of the butter in a deep skillet (10-12-inches in diameter) over medium heat. When the butter is melted, stir in ½ cup finely chopped yellow onion. Cook until the onion is softened, 2-3 minutes. Try to avoid browning them.
  3. Add 1 cup Arborio rice to the pan, stirring to coat the grains in the fat. Cook 2 minutes, stirring frequently.
  4. Turn the heat up to medium-high. Pour in ½ cup dry white wine. Allow it to bubble and reduce until it's almost completely evaporated. Add ½ teaspoon saffron threads and 1 teaspoon salt.
  5. Ladle in ¾ cup of the warm broth. Cook at a lively simmer, stirring occasionally, until the broth is almost absorbed — a spoon will leave a trail across the bottom of the pan. Continue adding broth, ½ cup at a time, allowing each addition to simmer and absorb before adding the next, which should take 3-5 minutes each time. Stir the rice frequently during this process so it doesn't stick to the pan.
  6. After you've added about 3 cups of the broth, start to look for signs that the risotto is almost done: The bubbles in the simmering broth will become larger, and the rice will look plump. Taste to be sure it's tender, but with a tiny al dente bite in the center of the kernel. Keep in mind that you'll might not use up all the broth. Season with more salt to taste, if needed.
  7. Once you've determined the rice is cooked, remove the pan from the heat (there should still be a little liquid visible in the pan). Add the remaining tablespoon butter and ½ cup freshly grated Parmesan cheese, stirring it in until the risotto looks creamy. Add in a splash or two more broth if it looks at all dry — the warm rice will continue to absorb it as it settles.
  8. Sprinkle with parsley and serve right away, with additional Parmesan cheese at the table.

Notes

  • Storage: Risotto keeps refrigerated 3-4 days in an airtight container.
  • Risotto is best served straight from the pan. If you need to make it ahead, cook it until just underdone, then finish with more broth, butter and Parmesan just before serving.
  • Leftover risotto thickens significantly. To reheat, add a few tablespoons more broth or water and heat in a small pan until warmed through.

Nutrition per serving

Calories: 340kcal Carbohydrates: 46g Protein: 8g Fat: 11g Sodium: 675mg Fiber: 2g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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