Pressure cooker, Side dish
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Instant Pot Risotto Milanese (Risotto alla Milanese)

A red plate of bright yellow risotto Milanese sprinkled with grated cheese, with a napkin, spoon, and instant pot in the background, and the text Instant Pot Risotto Milanese |
Instant Pot Risotto Milanese

When I say “Italy,” what starch pops into your head? Pasta, of course. But, as I found out on my trip to Venice, Italy is much more diverse than the “pizza, pasta, and meatballs” I grew up with. Northern Italy is all about rice. Milan, in Northwest Italy, is famous for fashion – it’s from Milan, dahling – and for bright yellow Risotto alla Milanese, rice colored with a pinch of saffron, the world’s most expensive spice.

Saffron is made of the stigmas of the saffron crocus flower, three tiny threads in the center of the bulb. These threads must be harvested by hand, and roughly 5,000 flowers yield one ounce of dried saffron threads. The half-gram jar of Saffron I bought for this recipe cost $10.

(That’s right – it’s even more expensive than movie theater popcorn.)

How did Milan become famous for saffron risotto? Well, there’s a great story:

The legend of Risotto alla Milanese

In the 1600s, Mastro Valerio of Flanders led a team of workmen, creating stained glass windows for the cathedral of Milan. Valerio nicknamed one of his workers “Saffron” because he added a pinch of saffron to the pigments used to color the stained glass. After years of this nickname, Saffron got even. At Valerio’s daughter’s wedding, he convinced the chef to add a little saffron to the risotto. The wedding party thought the mound of bright yellow risotto was a joke – and they were right. But they tried it anyhow, and rice was a hit. The idea spread, and risotto “alla Milanese” was born.

Is this legend true? Probably not – saffron has been used in cooking throughout Eurasia for centuries; nearby Spain uses it in paella, and Bouillabaisse a la Marseillaise demands it. But it’s such a great story. I had to share.

Now, on to cooking the risotto. Of course I’m using my Instant Pot – pressure cooker risotto was one of the first “killer recipes” I learned when I got my stovetop PC years ago. No carefully stirring in ladles of broth – cooking under pressure releases the starch in the rice, thickening up the dish nicely. And quickly, of course – it’s done with only five minutes under pressure.

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A red plate of bright yellow risotto Milanese sprinkled with grated cheese, with a napkin, spoon, and instant pot in the background

Instant Pot Risotto Milanese

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups of rice 1x


Instant Pot Risotto Milanese. The classic: a bright yellow Milanese risotto, seasoned with butter, cheese, and saffron, the world’s most expensive spice.


  • 4 cups homemade chicken broth (or store-bought low-sodium broth)
  • a 2-finger pinch of saffron threads
  • 2 tablespoons butter
  • 1 small onion, minced
  • 1/2 teaspoon fine sea salt
  • 2 cups Italian medium grain rice (Carnaroli, Arborio, or Vialone Nano)
  • 1/2 teaspoon fine sea salt (skip if using store-bought low-sodium broth)
  • 4 tablespoons butter, cut into 1 tablespoon pieces
  • 1/4 cup (1 ounce) grated pecorino Romano cheese
  • 1/2 teaspoon fresh ground black pepper
  • More grated pecorino Romano cheese for garnish


  1. Steep the saffron in the broth: Warm the chicken broth in the microwave. Stir the saffron threads into the chicken broth and let them soak while mincing and sautéing the onion.
  2. Sauté the onions and rice: Heat the butter in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the butter stops foaming, about 3 minutes. Add the onions to the pot and sprinkle with 1/2 teaspoon salt. Sauté, stirring often, until the onions soften, about 3 minutes. Stir in the rice and cook, stirring occasionally, until it the rice turns translucent at the edges, about 5 minutes.
  3. Pressure Cook the risotto for 5 minutes with a Quick Pressure Release: Stir in the chicken broth steeped with saffron, and then the ½ teaspoon salt. Lock the lid on the pressure cooker. Cook at high pressure for 5 minutes in an electric pressure cooker (Manual Mode or Pressure Cook for an Instant Pot) or stovetop pressure cooker. Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  4. Stir in butter and cheese: Stir the 4 tablespoons of butter into the rice until it melts, then stir in the grated cheese and fresh ground pepper. Serve, sprinkling with a little extra grated cheese, and enjoy!


  • If you use store-bought broth, watch out for “regular” chicken broth – it’s loaded with salt. If you can’t find low-sodium chicken broth, use water.
  • You can skip the saffron – it won’t be authentic Risotto alla Milanese, but it will still be a good, simple risotto.
  • I prefer Carnaroli rice, if I can find it – it is supposed to stand up to overcooking better than Arborio or Vialone Nano, and I don’t mind having a little extra cushion when I’m pressure cooking. That said, I have made many a pressure cooker risotto with Arborio, and they’ve all turned out fine, so if that’s all you can find, go ahead and use it.
  • Osso Bucco is the traditional Milanese main dish to serve with Risotto alla Milanese – check out the recipe below.


  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Risotto Milanese, Pressure Cooker Risotto Milanese

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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My other Pressure Cooker Recipes

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Filed under: Pressure cooker, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Joy says

    I I ate my first Risotto aLa Milanese at a small restaurant next to our hotel near Milano Centrale. I fell in love with it the moment I took the first bite. I have tried several times to make it and I have always been disappointed with the result. Your recipe is so easy to prepare and it is absolutely wonderful.

    I wanted to thank you so much for sharing. I am transported back to Milano every time I prepare it. It is fool proof. I use parmesan when I cook it because the risotto I had in Milan was prepared using parmesan. I will eventually get around to trying it with the pecorino Romano. I am using saffron I brought back from a trip to Egypt in January. It was harvested in Syria and is the best saffron I have ever tried. The price was a steal so I purchased a fair amount. I keep it in the freezer to extend its shelf life.

    Thanks once again.

  2. Kristen says

    Made this for Valentine’s dinner topped with pan-seared sea scallops and it was…perfect! I worked in a Northern Italian restaurant for years where risotto was a big deal, so I was a little nervous to (gasp) use a pressure cooker–but I am sold!! No reason to end up a steamy mess with a sore arm by the time you sit down to dinner! Thank you!!

  3. Louise from Montreal says

    Fabulous risotto!!! Thank you!
    Was horrified when I opened the lid: the rice seemed to be “bathing” in liquid. But, as I continued the recipe, everything turned out perfect.

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