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Risotto Milanese


Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.

  • Servings: 6

Source: The Martha Stewart Show, October 2010


  • 2 teaspoons saffron threads
  • 5 cups hot chicken stock
  • 2 tablespoons olive oil
  • 1 small yellow onion, small diced
  • 2 cups Arborio rice
  • 1/3 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving


  1. Add saffron to hot stock, stirring to infuse; set aside.

  2. Heat olive oil in a medium saucepan over medium-low heat. Add onion and cook until soft and translucent, 8 to 10 minutes. Add rice and cook, stirring, until toasted and opaque, 3 to 4 minutes.

  3. Add wine and cook, stirring, until almost evaporated. Add 1 cup stock to saucepan and cook, stirring, until almost all the liquid is absorbed. Continue cooking, adding 1 cup of stock at a time and stirring until each addition has been absorbed before adding more. Continue process until rice is tender and creamy but still slightly al dente, about 17 minutes; you may not need to use all the stock.

  4. Stir in butter and cheese until well combined. Serve immediately with grated cheese.

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