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Risotto alla Milanese

A classic Milanese recipe with a beautiful golden color from saffron. This risotto pairs beautifully with Veal Stew Milanese.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, 1980, Hearst Books, NY, p 339.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: < 30 Min Prep w/Longer Cook Time, 30 - 45 Minutes to Table, Side Dishes - Grains - Rice - Stuffing
Servings: 6 servings
Author: Catherine Christiano


  • 1/4 cup olive oil
  • 1/3 cup minced yellow onion approximately 1 small
  • 1 1/2 cups arborio rice
  • 3.25 cups low sodium chicken broth heated
  • 1/4 teaspoon salt
  • 1/8 teaspoon saffron
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese


  • Preheat oven to 350 degrees F.
  • In 3-quart oven-safe pot over medium heat, heat olive oil. Saute onion until golden. Or, using 3-quart oven-safe microwave casserole dish with lid, add olive oil and onion, microwave until tender, approximately 2 minutes.
  • Add rice and stir until oil is absorbed. 
  • Stir in preheated broth, salt, saffron, and pepper. Heat, stirring frequently, to boiling. Cover and bake in oven 30 minutes, until liquid is absorbed and rice is tender.
  • Stir in Parmesan cheese.