---
title: Risotto alla Milanese (Saffron Risotto)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/risotto-alla-milanese
---

Gather @arborio rice{320%g}, @chicken stock{1.2%l}, @white wine{100%ml} and @salt{}.

Steep the @saffron{1%pinch} in a ladleful of hot stock and keep the rest of the stock at a bare simmer.

Soften the @onion{1} in half the @butter{80%g} over low heat until translucent, about 5 minutes. ~{5%minutes}

Add the rice and toast, stirring, for 2 minutes until the grains turn pearly at the edges. ~{2%minutes}

Pour in the wine and stir until it has evaporated completely.

Add hot stock a ladle at a time, stirring often and waiting until each addition is absorbed, for about 16 minutes; add the saffron stock halfway through. ~{16%minutes}

When the rice is al dente and creamy, pull the pan off the heat and beat in the cold butter and @parmesan{80%g} energetically.

Season, rest 1 minute, and serve on warmed plates. ~{1%minutes}