Saffron Risotto Milanese: Classic Recipe

By Chef Liu Wei · October 18, 2026

Why Saffron Makes This Dish Special

Saffron gives risotto Milanese its signature golden hue and subtle honey-like bitterness. Just a pinch transforms simple rice into something extraordinary.

Ingredients

1½ cups Arborio rice
Large pinch saffron threads
4 cups warm chicken broth
½ cup dry white wine
1 small onion, finely diced
3 tbsp butter
½ cup grated Parmigiano-Reggiano
Salt to taste

Method

Steep saffron in 2 tablespoons of warm broth for 10 minutes. In a heavy pot, sauté onion in 1 tablespoon butter until translucent.

Add rice and stir for 2 minutes until edges become translucent. Pour in wine and stir until absorbed. Add warm broth one ladle at a time, stirring constantly.

After 15 minutes, add saffron broth. Continue adding broth and stirring until rice is creamy and al dente (about 18-20 minutes total). Remove from heat, stir in remaining butter and Parmesan.