For today’s lunch I was in the mood for a risotto called “alla milanese” that is basically made with saffron pistils.

I decided to add a “Baci di Dama” touch to it and because saffron is a flower I decided to sprinkle some flowers all over it.

To start, let’s prepare some fresh stock.

The classic risotto “alla milanese” recipe calls for a meat or chicken stock. I used a vegetable one as I had this ready at home and it was nice and tasty as well.

For the stock recipe, please click here:

For the rice, I went for the Vialone nano, to me the best variety to cook a good risotto. I used Gli Aironi brand that is specialised in rice and I like it very much.



Let’s prepare all the ingredients first.

Cut the butter in small cubes and put it in the fridge. It has to be cold when you add it to the rice. Grate the parmigiano reggiano. Pour the stock in a pot and over medium heat. Once it is warm, add some stock into a small cup along with the saffron, cover the cup and let the saffron rest and release its typical yellow colour for about 30 minutes.


Take a large pot. Add the extra virgin olive oil and the onion. Put the pot over low heat. When the onion turns golden brown, add the rice and turn the heat on medium. Let the rice toast for a couple of minutes stirring it constantly.

Add the white wine. Once evaporated, add the stock. The stock has to cover the rice – no need to add more. Turn the heat on low. Taste it to see if you need some more salt. You might have salted the stock earlier so it’s better to double check.

Add the saffron.


Cooking a risotto requires some patience and time. You need to stir it from time to time, very gently, and check that it does not stick to the pot. You need to add the stock little by little until the rice is cooked the way you like it and stock is absorbed.

I can’t tell you how much stock you will need, you just need to befriend your rice and get to taste it until it is ready.

It has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”. “All’onda” means that you can create waves with the risotto when you stir it in the pot.


When the risotto is ready, turn the heat off.

Now you are ready for the renown “mantecatura” !

The “mantecatura” consists in adding the parmigiano reggiano and the cold butter little by little. Mix until completely melted and blended with the rice.

Add some fresh flowers.

Buon appetito !


Recipe for 2 :
– 180 gr Vialone nano rice
– 30/40 saffron pistils
– 1 white onion (medium size)
– 4 tablespoons of white wine
– 4 tablespoons of extra virgin olive oil
– 40 gr cold butter
 – 60 gr Parmigiano Reggiano
– 400 ML chicken or meat or vegetable stock
– salt



Recipe by Chiara

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