Risotto Milanese with Saffron and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. Step 2: In a medium saucepan, heat 4 cups chicken broth over low heat to keep warm.
  3. 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.
  4. Step 4: Add 1 cup Arborio rice to the onions and stir for 2 minutes until the rice is well coated and slightly toasted.
  5. Step 5: Pour in 1/2 cup dry white wine and stir continuously until fully absorbed.
  6. 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.
  7. Step 7: Continue adding broth and stirring for 18-20 minutes until the rice is tender but still has a slight bite.
  8. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Risotto Milanese with Saffron and Parmesan take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Risotto Milanese with Saffron and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Risotto Milanese with Saffron and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Risotto Milanese with Saffron and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Risotto Milanese with Saffron and Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes