This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Milanese-Style Risotto

Name: Milanese-Style Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: Arborio rice (1 1/2 cups); Butter (4 tablespoons); Onion (finely chopped) (1/2 piece); Dry white wine (1/2 cup); Chicken broth (hot) (5 cups); Saffron (1/2 teaspoon); Parmesan cheese (grated) (1/2 cup); Salt (1 teaspoon); Black pepper (1/4 teaspoon)

by Dana Peredo

No ratings yet

34 viewsTotal time: 45 min

Creamy rice cooked slowly in hot broth, finished with saffron, butter, and Parmesan cheese—the classic golden risotto from Milan.

Servings: 4
Prep: 10 min
Cook: 35 min
Difficulty: Medium
Category: Main course, Side dish
Cuisine: Italian
Serve: Hot
Texture: Creamy, Thick
Techniques: SautéSimmer
Meal: DinnerLunch

Family meal
Date night

Tips

Adding the broth little by little and stirring constantly is what releases the starch from the rice and gives it its creaminess, without the need for cream. Here’s a video to help you prepare your recipe.

Ingredients

Arborio rice (1 1/2 cups)
No price yet
Butter (4 tablespoons)
≈ $14.87 MXN
Onion (finely chopped) (1/2 piece)
≈ $1.53 MXN
$27.90 MXN/kg
Dry white wine (1/2 cup)
No price yet
Chicken broth (hot) (5 cups)
No price yet
Saffron (1/2 teaspoon)
No price yet
Parmesan cheese (grated) (1/2 cup)
No price yet
Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/4 teaspoon)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $16.56 MXN

≈ $4.14 MXN per serving

3 of 9 ingredients

priced

33%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Saucepan
Ladle
Wooden spoon
Grater
Measuring cups

Steps

1. Cook the onion4 min
Before you begin, you’ll need to have some chicken broth on hand—you’ll use 5 cups of it for your risotto. In a saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add half a finely chopped onion and sauté it, stirring occasionally with a wooden spoon, for 4 minutes until it becomes translucent and soft.
2. Toast the rice2 min
Add 1.5 cups of Arborio rice to the saucepan. Stir constantly for 2 minutes, until the rice is well coated with the butter; it’s ready when the grains are slightly translucent around the edges but still white and opaque in the center.
3. Add the wine2 min
Pour the half cup of dry white wine directly over the rice. Keep stirring and let it cook until the wine is almost completely absorbed and the smell of alcohol disappears.
4. Add the broth little by little22 min
Using a ladle, scoop out a little of the 5 cups of hot chicken broth and add it to the rice. Stir frequently and wait for that portion to be absorbed before adding the next ladleful; when you’ve poured in half of it, stir in the half teaspoon of saffron. Continue this process for 22 minutes until the rice is creamy on the outside but still al dente in the center.
5. Finish and serve5 min
Remove the saucepan from the heat and stir in 2 tablespoons of butter along with half a cup of grated Parmesan cheese, stirring until everything has melted and the risotto is creamy and glossy. Taste and adjust the seasoning with a teaspoon of salt and 1/4 teaspoon of black pepper to taste. Serve immediately.

Substitutions & variations

Don't have saffron? The risotto will lose its characteristic golden color, but it will still be delicious without it.
Don't have any chicken broth? You can use water, but it won't have as much flavor as you'd expect.