Creamy Milanese Risotto Made Without Wine

This simple risotto alla Milanese is a comforting, creamy dish made with arborio rice and saffron, which gives it a beautiful golden colour. This version skips the wine — handy if you don’t have any — while keeping the rich flavour and silky texture of a traditional risotto.

Risotto alla Milanese comes from Milan in northern Italy and dates back centuries. The classic yellow hue is traditionally from saffron, which adds a subtle floral, slightly honeyed flavour as well as the signature colour.

The key to great risotto is patience: stir the rice as you add hot stock a little at a time so the grains release their starch and form a glossy, saucy texture. Finishing the dish off the heat with a knob of butter and a generous handful of freshly grated Parmesan creates the luxurious, velvety finish this dish is known for.

Risotto alla Milanese is often served with osso buco, where the creamy rice acts as a perfect base for tender braised meat.

Do I need to use wine?

In this recipe the wine is replaced by a mix of vinegar, lemon juice and water to provide the bright acidity that balances the rich, buttery rice. If you prefer the traditional approach, use about half a glass (½ cup) of dry white wine instead — either method works well.

Recipe information

Prep time: 5 minutes

Cooking time: About 30 minutes

Yield: Serves 4 as a side or 2 as a main with salad and crusty bread.

Ingredients

• Arborio rice – a short-grain rice high in starch, essential for a creamy risotto.
• Onion – peeled and finely chopped; use white or yellow for the right flavour and colour.
• Butter – for softening the onion and enriching the finished risotto.
• Olive oil – used with butter to soften the onion.
• Chicken or vegetable stock – keep it hot while you cook; avoid beef stock for this dish.
• Lemon juice, vinegar and water – used here instead of white wine to give acidity; you can swap for ½ cup white wine if you prefer.
• Saffron – the flavour and colour signature of Milanese risotto.
• Parmesan cheese – freshly grated Parmigiano-Reggiano if possible, stirred in at the end.

You can find exact quantities in the printable recipe card at the end of this post.

Instructions

Risotto is a slow, hands-on process. Have around 25 minutes of attention ready: keep the stock warm and add it in small amounts, stirring as each addition is absorbed.

Step 1: Heat butter and olive oil in a saucepan. Gently sauté the chopped onion over low–medium heat until it softens but doesn’t brown.

Step 2: Place saffron in the lemon juice, vinegar and water mixture to infuse while the onion softens. If using wine, soak the saffron in the wine.

Step 3: Add the rice to the softened onion and stir until the grains are well coated and slightly toasted.

Step 4: Pour in the saffron-infused liquid (or wine) and stir until it has been absorbed.

Step 5: Add a ladleful (about ½ cup) of hot stock at a time. Stir regularly and wait until the liquid is mostly absorbed before adding more. Continue for around 20 minutes, or until the rice is tender but slightly al dente.

Step 6: When the stock is used (you may not need all of it), the risotto should be creamy and flowing, not dry or gluey.

Step 7: Remove from the heat and stir in grated Parmesan and a knob of butter. Taste and season with salt if needed. Serve immediately while creamy.

Tips for a successful outcome

These simple pointers will help you make a perfect risotto:

• Take your time: a slow, steady cook over gentle heat releases starch and creates creaminess.
• Use the right rice: arborio or carnaroli give the best texture.
• Stir frequently but don’t worry if you pause briefly — consistent attention delivers the best results.
• Add hot liquid gradually and let each addition absorb before adding more.
• Allow about 20 minutes of cooking time once you start adding stock.
• Finish off the heat with butter and Parmesan for a glossy finish, and serve immediately.

Variations

This is a straightforward saffron risotto, but you can easily adapt it:

• Omit the onion or replace it with finely chopped leeks.
• Use a richer stock — veal or beef — if serving with robust meats like osso buco.
• Add a tablespoon of mascarpone or cream cheese with the Parmesan for extra richness.
• Stir in vegetables near the end, such as peas, chopped asparagus or sautéed mushrooms, to make it a fuller meal.

Equipment

Essential tools for risotto:

• Saucepan large enough for the rice and 2–3 cups of liquid.
• Spatula for stirring.
• Sharp knife and chopping board to prepare the onion.

Storage

Risotto is best fresh, but you can store leftovers carefully:

• Cool quickly by spreading into a shallow container, then refrigerate in a covered container as soon as it reaches room temperature.
• Keep refrigerated for up to 2 days.
• To reheat, warm gently in a saucepan with 2–3 tablespoons of stock, water or milk, stirring until creamy. Add extra butter or cheese if desired.
• Freezing is not ideal as texture suffers, though it can be frozen for up to a month and used later to make arancini (fried rice balls).

FAQ

Related recipes

If you enjoy Italian-inspired dishes, try variations like mushroom and pea risotto, arancini, or other comforting mains.

📋The recipe

Simple risotto alla Milanese – made without wine

This simple risotto alla Milanese is a creamy, comforting dish, made with arborio rice and infused with saffron, which gives it a gorgeous golden colour. My version of this Italian classic doesn’t include wine, but still delivers rich flavour and creamy texture.

Appetizer, Main Course, Side Dish

Italian inspired

Calories 389

Prep 5 minutes
Cook 30 minutes
Total 35 minutes

Servings: 2 as a main or 4 as a side

Ingredients

• 1 cup / 175 g arborio rice
• 1 small onion, peeled and finely diced
• 2 tbsp butter (to sauté the onions)
• 2 tbsp olive oil (to sauté the onions)
• 2 tbsp apple cider vinegar (or other fruity white vinegar)
• 1 tbsp lemon juice (or substitute ½ cup white wine)
• 3 tbsp water
• 2–3 cups hot chicken or vegetable stock
• ½ tsp saffron
• ½ cup / 60 g grated Parmesan cheese
• 2 tbsp butter (to stir into the risotto)
• Salt, to taste

Instructions

• Heat butter and olive oil in a saucepan and sauté the chopped onion over low–medium heat until softened.
• While the onion softens, soak the saffron in the lemon juice, vinegar and water mixture (or in the white wine if using).
• Add the rice to the onions and stir until the grains are well coated.
• Pour in the saffron-infused liquid (or wine) and stir until absorbed.
• Add a ladleful (about ½ cup) of hot stock at a time, stirring and allowing each addition to be absorbed before adding more. Continue until the rice is tender but slightly al dente (about 20 minutes).
• When the rice is creamy and cooked to your liking, remove from the heat and stir in Parmesan and butter. Taste and season with salt if needed.
• Serve immediately.

Notes

Recipe tips:

• Cook slowly over gentle heat and stir frequently to release starch and achieve creaminess.
• Use short-grain rice like arborio or carnaroli for the best texture.
• Finish the risotto off the heat with butter and Parmesan for a glossy finish.
• Serve immediately; risotto firms up as it cools.

Storage:

• Cool quickly, refrigerate in a covered container and use within 2 days.
• Reheat gently with a little stock or water, stirring until creamy.

Nutrition

Calories – 389 kcal | Carbohydrates – 39.3 g | Protein – 8.5 g | Fat – 22.2 g

Nutrition information is an estimate calculated with an online tool and should be used as a guide only.

If you try this risotto and enjoy it, please leave a star rating in the comments. If you’d like to contact the author, email [email protected].