A true taste of Milan 🇮🇹✨
In this video, Chef Alberto Rosetti, Executive Chef of Brunello Restaurant at the Baglioni Hotel London, prepares an authentic Risotto alla Milanese the golden saffron risotto that represents the soul of Northern Italian cuisine.
Chef Rosetti guides you step-by-step through this traditional dish: gently sautéing onions, toasting the rice, infusing it with saffron, and finishing with Parmigiano-Reggiano, butter, and cream for that luxurious, creamy “all’onda” texture.
Whether enjoyed on its own or enriched with beef bone marrow, this dish embodies true Italian simplicity and elegance perfect for chefs, culinary students, and food lovers seeking authentic technique and flavor.
FULL RECIPE
Ingredients (Serves 2–3):
• 200 g Arborio or Carnaroli rice
• 1 small onion, finely chopped
• 2 tbsp extra virgin olive oil
• 750 ml hot vegetable stock (approx.)
• 2 sachets saffron powder (or a few saffron threads)
• 30 g grated Parmigiano-Reggiano
• 10 g unsalted butter
• 1 tbsp whipping cream
• 3 cherry tomatoes, halved
• 3 fresh basil leaves
• Salt to taste
Method:
1️⃣ Prepare the base: Finely chop the onion and sauté it gently in olive oil over medium heat until translucent and aromatic.
2️⃣ Toast the rice: Add the rice and stir for 1 minute to coat each grain and lightly toast it.
3️⃣ Add saffron & stock: Dissolve saffron in a little hot stock, then start ladling in the stock gradually, stirring often. Continue cooking for about 15 minutes, adding more stock as absorbed.
4️⃣ Finish the risotto: When the rice is al dente and creamy, stir in grated Parmigiano, butter, and a touch of whipping cream. Mix until silky and rich.
5️⃣ Plate & garnish: Spoon onto a warm plate, then decorate with cherry tomatoes, basil leaves, and shaved Parmigiano.
👉 Optional: For a main course, serve with roasted beef bone marrow — a Milanese classic combination.
TIMESTAMPS
0:00 Intro — Chef Alberto Rosetti & Brunello Restaurant
0:30 Preparing the onion base
1:15 Toasting the rice & adding saffron
2:00 Simmering the risotto
2:40 Finishing with Parmigiano, butter & cream
3:10 Plating & garnish
3:30 Final presentation
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Hello, I’m Alberto Seti. I’m an Italian chef. I’m an executive chef to Baloni Hotel in London and specifically uh Brunello restaurant. Today we make a typical Italian riotto is a roto Milan with saffron. We use this risotto plain for the start or with beef bone marrow for a main course or a little dinner in the week. We start with the onion. I cut the onion and brown in a pan with a little bit extra virgin olive oil. Cooking on medium heat. This step is more important to bring out the flavor of your Milan rotto. Add the rice and toast it for one minute. Add the vegetable stock and two little bags of saffron pudra. Stir all together and cook for uh 15 minutes. If the rice absorb the stock uh before the hand of 50 minutes had more stock. But now I prepare the decoration for this plate. I gr the parmesan cheese. I use the parmesan cheese because it come from my town. I live in Parma with my son. and cut three cherry tomato and three leaves on basil. Now the ratoto is ready and I add parmesan cheese, a little bit whipping cream and uh 10 g of butter. Stir it all together. And our ratoto is very creamy. Now it’s ready to serve. I’m going to decorate the risoto with a free cherry tomato, the slice of parmesan, and the leaf of basil. This is my risoto Milan. It’s a very colorful and delicious. Ciao.
1 Comment
👌👌👌👌👌