Risotto Milanese with Saffron and Parmesan

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic creamy risotto from Milan featuring fragrant saffron and rich Parmesan cheese, perfect as a comforting main or elegant side. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, Chicken broth, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving

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Ingredients

1 cup Arborio rice
4 cups Chicken broth
3 tbsp Unsalted butter
1 small, finely chopped Yellow onion
1/2 cup Dry white wine
1/4 tsp Saffron threads
1/2 cup, freshly grated Parmesan cheese
to taste Salt
to taste Black pepper

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Instructions

Step 1: In a small bowl, steep 1/4 tsp saffron threads in 1/4 cup hot chicken broth for 10 minutes to release color and flavor.
Step 2: In a medium saucepan, heat 4 cups chicken broth over low heat to keep warm.
Step 3: In a heavy-bottomed pan, melt 2 tbsp unsalted butter over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent and soft.
Step 4: Add 1 cup Arborio rice to the onions and stir for 2 minutes until the rice is well coated and slightly toasted.
Step 5: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed.
Step 6: Begin adding warm chicken broth one ladle at a time (about 1/2 cup), stirring frequently and waiting until the liquid is almost fully absorbed before each addition. After about half the broth is used, stir in the saffron-infused broth.
Step 7: Continue adding broth and stirring for 18-20 minutes until the rice is tender but still has a slight bite.
Step 8: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese and 1 tbsp unsalted butter. Season with salt and black pepper to taste, and serve immediately.