Jamie Oliver Risotto Alla Milanese

There’s something undeniably luxurious about Jamie Oliver Risotto Alla Milanese. With its rich golden hue from saffron and its irresistibly creamy texture, this dish turns any dinner into something special. The first time I made it, I couldn’t believe such simple ingredients could create such depth of flavor. One spoonful and I was hooked. (inspired by Jamie Oliver)

Ingredients Needed

• 5 1/2 cups chicken stock, preferably homemade
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 cups arborio rice (about 10 ounces)
• Pinch of saffron threads
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon unsalted butter
• 2 tablespoons chopped flat-leaf parsley

How To Make Jamie Oliver Risotto Alla Milanese

Warm the Stock:
Start by bringing your chicken stock to a gentle simmer in a medium saucepan. Keep it warm on low heat—this is key to ensuring the rice cooks evenly.

Sauté the Onion:
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion, season with a pinch of salt and pepper, and cook for about 5 minutes, stirring often, until the onion becomes soft and translucent.

Toast the Rice:
Stir in the arborio rice and let it toast for about a minute. You want the grains to be coated in oil and slightly translucent around the edges—this helps develop flavor.

Infuse with Saffron:
Crumble the saffron threads into the white wine, then pour it into the rice. Stir continuously until the wine is fully absorbed. The kitchen will smell amazing already.

Cook the Risotto:
Begin adding the warm chicken stock one ladle (or 1/2 cup) at a time, stirring frequently. Let each addition absorb before adding the next. This slow process releases the rice’s starch, giving you that signature creamy risotto texture. It should take about 20 minutes for the rice to become tender yet al dente, enveloped in a rich, golden sauce.

Finish It Off:
Once the risotto is just right, remove it from the heat. Stir in the Parmigiano-Reggiano, butter, and chopped parsley. Taste and adjust seasoning if needed. Serve immediately while it’s silky and warm.

Why I Love This Recipe

I made this Jamie Oliver Risotto Alla Milanese on a cozy Friday night, and it was everything I wanted: creamy, comforting, and a little fancy. My husband, who’s usually not big on rice dishes, went back for seconds! I love how this recipe feels both indulgent and incredibly easy to pull off. Plus, the saffron adds a gorgeous touch that makes it dinner-party worthy.

Recipe Tips

• Use Homemade Stock: It truly elevates the flavor, but a good-quality store-bought one works in a pinch.
• Warm Stock Is Key: Cold stock can shock the rice and mess with the texture—keep it simmering gently.
• Don’t Rush It: Take your time adding the stock slowly. This patience is what gives risotto its signature creaminess.
• Wine Matters: Use a dry white wine you’d actually drink—bad wine can dull the dish.
• Finish with Flair: A little extra Parmigiano or a drizzle of truffle oil can make it feel gourmet.

How To Store This Jamie Oliver Risotto Alla Milanese

At Room Temperature

Only leave risotto out for up to 2 hours. After that, pop it into the fridge to keep it safe.

In the Fridge

Store leftover risotto in an airtight container. It will stay good for up to 3 days. The texture may thicken, but it’s still delicious.

In the Freezer

Freeze in individual portions in sealed containers for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

• On the Stove: Add a splash of stock or water, and stir gently over medium heat until creamy and hot.
• In the Microwave: Heat on high in 30-second bursts, stirring in between.
• In the Oven: Cover with foil and heat at 350°F for about 7 minutes.
• In the Air Fryer: A bit unconventional, but it works—heat at 350°F for about 5 minutes.

Nutrition Facts (per serving)

• Calories: 345
• Carbs: 74g
• Protein: 7g
• Fat: 2.1g
• Sugar: 1g
• Fibre: 2g
• Sodium: Moderate, depending on your stock and cheese

Let’s Answer a Few Questions!

What if my risotto is too dry?
No problem! Just stir in a splash of warm chicken stock or water until it loosens up again.

How do I keep it from going mushy?
Go slow with the stock and don’t overcook the rice. It should be tender with a little bite.

Can I swap the wine?
Totally. Red wine changes the flavor and color but can still be delicious. Just expect a different dish.

What if it’s too runny?
Keep cooking it gently, uncovered, and let that extra liquid evaporate while stirring.

Try More Recipes:

• Jamie Oliver Turkey Risotto
• Jamie Oliver Beetroot Risotto
• Jamie Oliver Pea And Mint Risotto