🍽️ Cook & Eat Risotto alla Milanese: one of the most famous dishes in Milan!

Risotto alla Milanese is more than just a dish — it’s a golden thread woven into the rich cultural tapestry of Milan. Its origins trace back to the late 16th century, during the construction of the Duomo di Milano. Legend has it that a Flemish artist working on the cathedral’s stained glass windows used saffron to tint his colors — and jokingly suggested it should be added to rice for its vibrant color.

As the story goes, at a wedding banquet, someone actually did add saffron to the rice, and the result was so spectacular that it became an instant hit. The Milanese embraced this luxurious, golden risotto, and it became a symbol of their city’s elegance and flair.

Traditionally made with saffron, butter, onion, beef marrow, and broth, it was later elevated with the generous addition of Parmigiano Reggiano, giving us the rich, creamy classic we adore today. Though often served alongside ossobuco, it shines perfectly on its own.

Golden in both color and heritage — Risotto alla Milanese is truly a dish fit for a cathedral.

Now it’s your turn — follow the recipe and create your own Taste of Milan! ✨

Our recipe for Risotto allo Milanese

Serves 6

🧂 Ingredients:

• 360 g Arborio rice
• 1.5 liters chicken stock
• 2 glasses dry white wine
• 1 ½ teaspoons saffron threads
• 300 g Parmigiano Reggiano, grated
• 150 g unsalted butter
• 1 shallot, finely chopped (optional, but recommended)
• Extra virgin olive oil
• Salt and freshly ground black pepper

👨‍🍳 Preparation:

• In a medium saucepan, bring the chicken stock to a boil. Once boiling, reduce the heat to low and keep it at a gentle simmer.

• In a separate medium saucepan, heat a drizzle of olive oil over medium heat. Add the chopped shallot and rice, and toast them together for about 3 minutes, stirring frequently. Do not let them brown — the goal is to lightly toast the rice.

• Add the white wine and saffron threads to the rice. Stir until the wine is fully absorbed and the saffron begins to release its color and aroma.

• Begin adding the hot broth a ladle at a time (about ½ cup), stirring often. Wait until the liquid is almost fully absorbed before adding more. Keep the risotto at a gentle simmer.

• After about 12 minutes, begin tasting the rice regularly. The grains should be cooked through but still al dente — tender with a slight bite in the center. The entire cooking process usually takes 25 to 30 minutes, depending on your stove and the age of the rice.

• When the rice is just right, remove the pan from heat. Stir in the butter and grated Parmigiano Reggiano to create a rich, creamy finish. Season to taste with salt and black pepper.

💡 Chef’s Tip:

Serve immediately while creamy and velvety. For an extra touch of luxury, top with a few saffron threads and a drizzle of good-quality olive oil or a shaving of aged Parmigiano.