Risotto Milanese - Fiver Feeds

Risotto Milanese

This is the pride of Milan (you might have already guessed its origins from the name) and the key ingredient here is saffron. It might not be much to look at but it’s certainly packed full of comfort food flavour and is great for vegetarians (when using vegetable stock), or can be eaten as a side to accompany a traditional Italian meat dish. As with a lot of our risotto recipes, we’ve dispensed with the wine element to stay within budget, but if you want to add 150ml of dry white wine to reduce after you’ve cooked the onion, then please feel free.


Risotto Milanese

Prep Time:



Serves 4 People


£1.11 per Person



  • Ingredients

    1tbsp Olive Oil
    20g Unsalted Butter
    1 Onion Finely Chopped
    ½tsp Saffron Strands
    300g Arborio Rice
    1.5l Chicken/Vegetable Stock Made with 3 Stock Cubes
    100g Parmesan Cheese Grated
    1-2tsp Fresh Parsley Chopped
    Black Pepper

How to Cook

1. Make up your stock and leave in a pan on a low simmer.

2. Heat the olive oil and half the butter in a large heavy-bottomed saucepan. Fry the onion for 5 minutes with a sprinkling of salt until tender. Add the saffron and stir until the colour starts to seep. It should turn a vibrant yellow colour. 

3. Put the Arborio rice in the pan and stir until all the grains are coated with oil.

4. Transfer a ladle of stock into the frying pan and bring to the boil – cook the stock down whilst stirring until most of it has been absorbed into the rice. Add another couple of ladles and continue the process until the rice is almost cooked and you have a risotto-like dropping consistency. Stir throughout to make sure the grains don’t stick to the bottom of the pan. When ready, the Arborio grains should have a nutty flavour and still retain some of their bite.

5. Add further seasoning if required then stir through the remaining butter, about two-thirds of the parmesan and the parsley.

6. Serve topped with the remaining parmesan.

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Comment Below

  • Bintu @ Recipes From A Pantry

    I am a huge fan of saffron and rice together so this is rocking my boat big time.

  • Lewis Crutch – Admin

    Glad to hear it Bintu!

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