Home » Special Diets » Egg Free » Risotto alla Milanese or Milan Style Rice (Vegetarian option) and a Bit of a Rant About Dump Meals and Faux Food

Risotto alla Milanese or Milan Style Rice (Vegetarian option) and a Bit of a Rant About Dump Meals and Faux Food

Risotto alla Milanese sounds fancy, but it just means “rice made in the style of the city of Milan”. It’s not difficult to make, so give it a go and see what you think.

risotto alla milanese recipe

As you may know, I post a lot of traditional and authentic recipes here on my site.

I feel that if I don’t try to save some recipes that have been passed down from generation to generation, especially when it comes to Italian and British cuisines, that they all may disappear one day. Poof! They’ll be gone and all we’ll be left with will be “Dump Dinners”, hot dog and tater tot casseroles and chemical laden desserts made with boxes of cake mix, cans of God-knows-what, and tubs of non-dairy whipped topping.

Don’t misunderstand me, I don’t have anything against this type of “food”–I have everything against this kind of  faux food! The “dump” meals wouldn’t be so bad if you were dumping real ingredients in the pan, but most of the ingredients are processed and packaged items! Why? I would love to know.

Pasta and Beans (Pasta e Fagioli)
Authentic Pasta and Beans aka Pasta e Fagioli
This is just as easy as any “dump dinner”: cook pasta, add some beans, add some pasta sauce, DONE.

First of all, I have to get this off my chest: using “dump” in a recipe title to describe a dish, does it no favors. In fact, I think (and many others have agreed with me) that it conjures up images which should never be associated with anything to do with food.

Secondly, super-processed food is not real food.

Period.

I don’t claim that all of my recipes are completely authentic and traditional, such as this risotto which I’m making vegetarian, and my inauthentic Spaghetti alla Carbonara, however, I do explain how to make the proper versions.

Spaghetti alla Carbonara

Today’s post is a simple recipe, a classic northern Italian dish called risotto alla Milanese, or as I explained in the title, rice which is made in the style of the city of Milan. Its discerning yellow color comes from just a pinch of saffron, which also gives it its wonderful flavor. You may have already seen or made my sausage and mushroom risotto recipe.

risotto on a fork

You may also enjoy reading about my risotto cooking lesson at a grotto on Lake Lugano!

Grotto Descanso on Lake Lugano

Made in the authentic manner, beef stock from bone marrow bones are used, however, given that many of us don’t have a supply of marrow bones on hand, I’ve give a vegetarian version, too (which is still truly delicious).  

Risotto alla Milanese recipe

Recently, a friend from Italy named Carlo, asked if I’d be interested in sampling saffron from his new business of growing organic saffron crocuses near my mother’s village! What a request! Of course I was game, and soon, a little package arrived from Italy.

The first thing I had to make was this risotto, and yes, the saffron is wonderful. Try to use Carnaroli rice for the best results, next is Arborio, however, if you cannot source either one, use a short grain rice.

ingredients for Risotto alla Milanese recipe

Risotto alla Milanese
(with vegetarian option)

slightly adapted from a Cucchiaio D’Argento recipe          serves 4

FULL PRINTABLE RECIPE BELOW

Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown.  Add the rice and stir for about 3 to 4 minutes, until translucent.

adding rice for risotto alla milanese recipe

Add the wine and stir well until it evaporates.

Meanwhile, place the saffron threads, or ground saffron, into the heated marrow or vegetable stock. It will turn the stock a bright yellow color.

saffron threads in stock

Begin adding a cup (8 oz) of the heated vegetable stock at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.

making risotto alla milanese recipe

Remove from the heat and stir in the grated Parmesan cheese and butter. Taste for salt, and add it as needed.

Adding Parmesan to Risotto alla Milanese recipe

Adding butter to Risotto alla Milanese recipe

Now all that’s left to do is enjoy this wonderful risotto!

forkful of Risotto alla Milanese recipe

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A different sort of rice you can use as a side dish: golden rice pilaf.

risotto alla milanese

Risotto alla Milanese or Milan Style Rice (Vegetarian)

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A vegetarian version of authentic Risotto Milanese which features saffron and Parmesan cheese.
4.8 from 17 votes

Ingredients

  • 1 oz butter
  • 1 small onion (diced)
  • 1 cup Carnaroli rice (or Arborio)
  • ¼ cup white wine
  • 3 cups beef stock (from marrow bones- vegetable broth for vegetarian option)
  • ½ oz butter
  • 1 pinch of saffron threads (or ground saffron)
  • tsp salt (Kosher or sea salt, as needed)
  • ½ cup Parmigiano Reggiano cheese (grated)

Instructions

  • Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown. Add the rice and stir for about 3 to 4 minutes, until translucent.
  • Add the wine and stir well until it evaporates.
  • Meanwhile, place the saffron into the heated stock. It will turn the stock a bright yellow color.
  • Begin adding a cup of the heated stock to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.
  • Remove from the heat and stir in the grated Parmigiano cheese and butter. Taste for salt, and add it as needed and serve hot.

Notes

  • Use organic, high-quality ingredients for the best results.

Nutrition

Serving: 1 bowl | Calories: 348kcal | Carbohydrates: 42g | Protein: 14g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 410mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg

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4.83 from 17 votes (17 ratings without comment)

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37 Comments

  1. I just made a mushroom version of this using gorgeous fresh maitake’s that showed up in the market. It was my first time making risotto and I think I will need to practice a bit. I used organic carnaroli rice and vegetable broth and was a bit surprised by how al dente it was. I followed the recipe fairly exactly, adding the mushrooms to the onion and using olive oil instead of butter…the wine, then vegetable broth. The only thing I did a little off was to have the heat on medium instead of med-high, but after the first cup absorbed, I turned it to med-high and carried on. It may be the rice was ‘old’? but it was not quite as creamy as yours looks (could be the lack of butter, though I did add parm). It is still very flavorful, thanks to the maitake’s and really not bad at all. Thank You! Have been reading through your travels and enjoying immensely!

    1. Hi Rose, happy to hear it! Should be a little al dente, but not too much. You can always add a little more liquid to cook it longer if it’s too hard, and yes, the butter adds to the creaminess at the end. So glad to hear you’re enjoying my travel posts, I have so many more to share, but not enough time! Thank you!

  2. Love your rants since I totally agree. I’m also lucky to have my own laying hens and a brother who raises pigs!! I garden so I’m really into knowing where my food comes from. I discovered that there is a place just north of Santa Maria that is growing saffron. Have to check it out!!

    1. You’re lucky, but it’s a lot of work, too. I think people are so much more lazy now than in past generations. It’s as though we’re “too important” to do menial jobs like actually cooking or taking care of animals/gardens. Very sad, imho. Haven’t heard about the local saffron farm, very cool!