The Best Saffron Risotto Milanese
Prep time
Cook time
Total time
This recipe makes a stunning creamy rich risotto with a beautiful yellow color.
Recipe type: Entree
Cuisine: Italian
Serves: 4
  • 1½ cups of white rice (can use arborio rice too)
  • 1 medium yellow or white onion, diced
  • 5 cups of vegetable broth
  • a few strands of saffron
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • Optional: minced fresh parsley as topping
  1. Heat up 4-5 cups of vegetable broth. Once hot, mix the saffron and turn off.
  2. Heat up a thick pot with a little olive oil, add the onions and let them sweat a little.
  3. When they start to become translucent, pour the rice over and mix well.
  4. Pour 1 cup of broth over the rice and mix.
  5. As soon as the liquid is absorbed, pour another cup and mix.
  6. Keep on doing this until the rice is cooked.
  7. You can drizzle a little olive oil, sprinkle some nutritional yeast (as a replacement for parmesan) or chopped parsley.
  8. Serve immediately.
You can use any white rice (except for basmati). It doesn’t have to be arborio rice either, as long as you follow the recipe. You can also make it with brown rice but it will take longer to fully cook it and it will be denser.

Dont have any saffron? No worry, you can replace it with ½-1 tsp of turmeric. You won’t get the delicate flavor of saffron but your rice will have a nice yellow color.
Recipe by Kind Cooking at