Milanese risotto

There are recipes that were created by chance and that, after winning over the first lucky diners who were present when the culinary accident happened, have spread all over the world, winning admirers everywhere and providing a unique satisfaction to the palate that only the greatest recipes can offer. One of these is undoubtedly an evergreen Italian dish: Milanese risotto, a dish full of the flavours and colours that represent Italian culinary culture, and perfect for any occasion, especially when faced with the pleasant surprise of unexpected guests at home. To make your dinner even more enjoyable you might also consider making something special like Ossobuco Milanese, another specialty of Milan that goes well with risotto.


20 minutes Total time
20 minutes Active time
Serves 1 person
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Sauté the chopped onion for a few minutes in a saucepan with the lard and a little oil. Then add the rice and coat with the hot oil, then add a dash of white wine and, when it had evaporated, add the stock. Gradually add more hot stock only when the previous quantity has evaporated. Once cooked ‘al dente’, add the saffron and then turn off the heat and stir in the butter and grated Parmesan.

To enjoy to the full the unique taste of a good risotto, we suggest you uncork a good bottle of Oltrepò Pavese.
According to legend, the Milanese risotto was born as a joke towards the end of the eighteenth century: the friends of a groom, knowing that he loved saffron, stained some rice with it thereby obtaining a delicious dish.

Step by step

**Click on the photos to access full step by step!