LUSCIOUS IN THE KITCHEN: Milanese saffron risotto

Milanese saffron risotto photo

DOMESTIC GODDESS: Inspired by the Italian language classes which Mr Luscious and I are taking, and memories of fabulous holidays in Italy, I attempted to make a saffron risotto, Milanese style, this week.

And, after less-than-successful experiences in the past, this attempt was surprisingly fab!


Luscious food - fried veal with saffron risotto

I served the risotto with fried veal, keeping it all very simple.



Here’s the recipe for my Milanese saffron risotto

Prep time:

  • As I was nervous about stuffing it up, I allowed an hour, but you could probably do it all within 40 minutes.
  • Risotto needs your full attention, so allow time to have other things cooked or cooking during the process if you are serving multiple items.
  • Serve the risotto immediately once it’s ready.


Serving size:

  • At least 6 decent-size serves.
  • Can be reheated gently, 1-2 days later, but is usually best eaten straight away.


Kitchen utensils:

  • 1 wooden spoon
  • 1 slotted spoon
  • 1 sharp knife
  • 1 soup ladle
  • 1 serving spoon
  • Two medium-large stainless steel pots, one with a lid
  • Digital scales and/or measuring jug
  • 1 grater (if you don’t buy pre-grated cheese)
  • 1 ordinary bowl or plate
  • Serving bowls or plates



  • 1 large pinch of saffron pistils
  • 3 cups of Arborio (risotto) rice
  • 120g of butter
  • 1 cup of grated Parmesan cheese
  • 1 cup grated Cheddar cheese
  • 1.5 litres of really good chicken or meat broth, boiling hot (consider adding some chunks of leftover roast meat or a bone to shop-bought stock for some extra depth – I used a mixture of homemade chicken stock with some chunks of lamb from our Sunday roast)
  • 1 cup of dry white wine, warmed
  • 1 medium onion, finely sliced
  • Salt and pepper to taste



1. In a large pot, put the stock, saffron pistils and any extra chunks of meat, and bring to the boil. Keep it hot whilst you start on the onion/rice cooking.

2. In a separate large pot, fry the onion and butter on a very low heat for 7-10 minutes so the onion has a nice clear, golden tone.

3. Remove the onion from the pot with a slotted spoon, ensuring you keep as much of the butter in the pot as possible, and set aside the onion.

4. In the pot where you just removed the onion, saute the rice in the butter, a little bit at a time to ensure all grains are coated, stirring constantly with a wooden spoon to ensure the rice doesn’t stick to the pot.

5. After about 5-7 minutes of constantly stirring, pour in the warmed wine (1 minute in a glass jug in the microwave on high should do it) into the rice pot, stirring constantly until completely evaporated.

6. If you added some meat or a bone to your pot of boiling stock, now is the time to remove it.

7. Now is the time to add the broth to the rice – add one ladle at a time, waiting until the first lot has fully evaporated. Continue doing this for the entire broth is absorbed.

Note: If you are intending to serve something with the rice, such as the fried veal, this is the time to start cooking it.

8. Once the rice is almost al dente, add in the grated cheese, give it a good stir, turn off the flame, put on the lid, and let the risotto sit for a minute.

9. Do a taste test, adding salt and pepper if required.

10. Serve immediately.






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Cheers, Natasha

PS. I had leftovers for lunch the next day, and it was even yummier!







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