Risotto alla Milanese with saffron
Golden, creamy rice scented with saffron and finished with butter and parmesan. A classic worth the stirring.
- Time45 mins
- LevelMedium
- Costabout £2.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Keep the stock hot in a pan beside you. Stir the saffron into a ladle of stock and leave to steep.
- 2
Melt half the butter in a wide, heavy pan. Cook the onion for 8 minutes on a low heat until soft and sweet.
8 min - 3
Add the rice and stir for 2 minutes until the grains look glassy. Pour in the wine and let it bubble away.
2 min - 4
Add the stock one ladle at a time, stirring often, waiting until each is absorbed. This takes about 18 minutes.
18 min - 5
Stir in the saffron stock for the last ladle. The rice should be creamy with a little bite.
- 6
Take off the heat. Beat in the remaining butter and the parmesan and rest with a lid on for 2 minutes.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.