f you’ve ever dreamed of making a true Italian risotto alla Milanese at home, this recipe is for you! In this video, you’ll discover not just the steps, but also the secrets and science behind preparing the most creamy, glossy, and flavorful risotto. From a slow-simmered homemade broth to the final “mantecatura” that makes the dish silky and luxurious, every detail matters.
Unlike quick risotto hacks, this tutorial shows you the authentic Milanese method, where technique and ingredient quality are everything. Whether you’re cooking for family, friends, or a special dinner, this recipe will help you create a restaurant-quality risotto with the unmistakable flavors of Parmesan, butter, saffron, and rich broth.
Ingredients for Milanese Risotto
Rice: Carnaroli (preferred) or Arborio rice
Broth: Homemade meat broth (beef, chicken or hen, carrots, celery, onion, cloves, simmered 4+ hours) – or substitute with hot water in a pinch
Onion: Finely chopped
Butter: Both for cooking and finishing (use very cold butter for final step)
Extra virgin olive oil (optional, for stewing onion)
Garlic
White wine (dry)
Saffron threads (soaked in hot water before use)
Parmesan cheese (grated, straight from the fridge for finishing)
Salt & pepper to taste
Step-by-Step Instructions
Prepare the Broth (Flavor Backbone):
Start with a rich homemade broth. Simmer beef, chicken or hen, aromatic vegetables (carrots, celery, onion), and a few cloves for at least 4 hours. This creates a deep, savory base that defines authentic risotto. Keep the broth hot while cooking the rice.
Stew the Onion:
In a large pan, gently stew finely chopped onion in butter (or olive oil). This releases sweetness without burning, creating a delicate flavor foundation.
Toast the Rice Separately:
Remove the onion, then toast the rice on its own. This crucial step seals the grains, controls starch release, and prevents risotto from turning gummy. Stir continuously until the rice edges look translucent.
Add Garlic and Deglaze with Wine:
Add a little garlic, then pour in dry white wine. Allow the alcohol to fully evaporate, leaving behind acidity and complexity that balance the richness of butter and broth.
Begin Cooking with Broth:
Add a ladle of hot broth to cover the rice, stirring as it absorbs. Continue adding broth gradually, always keeping the rice just covered. This slow process develops creaminess while maintaining bite.
Incorporate Saffron:
Halfway through cooking (about 8 minutes in), add saffron threads previously soaked in hot water. This infuses the risotto with its golden color and signature aroma.
Cook to Al Dente:
The risotto should cook for 16–17 minutes total. Taste for doneness: the grains should be creamy on the outside but still firm in the center. The consistency should be fluid and creamy, never dry or soupy.
Mantecatura (The Creamy Finish):
Remove from heat. Add very cold butter and chilled Parmesan cheese. Stir vigorously to create a “thermal shock,” emulsifying fats and starch for a glossy, velvety texture. Aerate the risotto by stirring and shaking the pan to incorporate air—this makes it light and fluffy while staying rich.
Serving & Final Tips
Serve immediately, while hot and creamy. Risotto waits for no one!
Garnish with an extra sprinkle of Parmesan if desired.
Pair with a crisp white wine to complement the saffron and butter flavors.
Leftovers can be shaped into arancini (fried risotto balls) for another delicious meal.
This Milanese risotto isn’t just food—it’s a culinary experience that combines technique, tradition, and flavor in every bite. Try it once, and you’ll understand why it’s one of the most beloved Italian dishes worldwide.
