Risotto alla Milanese with Brown Butter Prawns
Just the thought of risotto alla Milanese makes me happy. It’s one of those classic Italian dishes that rewards patience and precision, and I’ve fine-tuned my technique over the years. A good risotto should be velvety and luscious, with each grain of rice holding its bite. Get it wrong and you’ll end up with stodgy, dry rice.
Although traditionally paired with Ossobuco, I love serving risotto alla Milanese with prawns pan-fried in nutty brown butter. The pairing is sublime. At the last minute, I added fennel too—it’s not traditional, but I can’t resist it with shellfish and rice. The result is a dish that feels both comforting and a little decadent.
This dish is made with and paired with their De Wetshof Estate Limestone Hill, an unwooded Chardonnay, and probably my favourite of the range. It’s really no surprise that this wine boasts so much gold bling from all the awards. To me, it’s perfect and well-balanced with citrus notes and ripe fruit flavours that can stand up to food so well.
Cooking Tips for Risotto Milanese with Prawns
- Fennel twist: Adding fennel isn’t traditional in risotto alla Milanese, but I find it irresistible. It works beautifully with both risotto and shellfish, giving just a subtle layer of flavour without overpowering the saffron.
- Finishing touches: A classic finish would be bone marrow, but I use a generous amount of butter. The key is to add it while the risotto is still loose and the rice al dente. It emulsifies into a luscious sauce that holds everything together.
- Heat matters: Risotto needs strong, consistent heat to cook properly. I always make mine on gas. Once, I tried on an old electric stove and it was a disaster—the timing was off and the texture was wrong. Stick with gas if you can.
- The stock is everything: Since stock makes up such a big part of the dish, use the best you can. Homemade chicken stock is ideal. If you must buy it, choose the highest quality available.
- Choose a good wine: Only cook with wine you’d happily drink. I used De Wetshof Limestone Hill Chardonnay, and it was perfect. You only need half a cup, so the rest of the bottle is yours to enjoy with dinner.
- Saffron infusion: To get maximum flavour and colour from saffron, infuse it in a cup of hot stock before adding it to the risotto. Stir it in around the 15-minute mark, and watch the rice turn golden.
- Timing is critical: From start to finish, risotto takes about 25 minutes. Get your prawns ready to cook when the rice is nearly done so you can serve both immediately. Risotto waits for no one—never leave it sitting in the pot. At most, 5 minutes.
Key Takeaways
- Classic Italian risotto with saffron for colour and depth.
- Brown butter prawns bring richness and elegance.
- Fennel adds a subtle aromatic layer.
- Timing is everything: risotto and prawns need to be served straight away.
FAQs for Risotto alla Milanese
What is risotto alla Milanese?
It’s a traditional Italian risotto flavoured with saffron, giving it a vibrant yellow colour and a rich, aromatic flavour.
Do I need to use Arborio rice?
Yes, use Arborio or Carnaroli rice. These varieties release starch that creates the creamy texture.
Why add fennel?
Fennel isn’t traditional but adds a subtle sweetness and pairs beautifully with shellfish.
Can I make this without prawns?
Absolutely. Risotto alla Milanese is traditionally served with Ossobuco, but it also works well with roasted chicken or simply on its own.
How do I know when the risotto is done?
The rice should be al dente—tender with a slight bite in the centre—and the texture creamy, not dry.
What to serve with risotto alla Milanese
The most classic pairing is osso buco. Risotto alla Milanese and osso buco are two of the great combinations of Italian cooking, both originating in Milan and designed to be eaten together. The saffron-golden risotto sits beneath the slow-braised beef shin, soaking up the rich braising sauce as you eat. It is so delicious and one of those combinations where each component makes the other better. I have a recipe for osso buco with risotto alla Milanese on the blog, which is exactly this pairing and genuinely one of my favourite winter meals.
For a lighter option, the version in this recipe pairs the risotto with prawns pan-fried in brown butter, which is not traditional but works beautifully. The sweetness of the prawn against the saffron and the nuttiness of the brown butter is a combination I keep coming back to. It feels more summery and slightly more elegant as a dinner party dish.
Other options that work well alongside or as a base for the risotto include a simple green salad dressed with lemon and good olive oil, roasted asparagus in season, or grilled scallops if you want to keep the seafood direction. If you are serving the risotto as a side rather than a centrepiece, it pairs well with roasted chicken, veal chops, or any braise where there is a good sauce to spoon over it.
Whatever you choose, serve the risotto immediately. It waits for no one.
Recipe – serves 2 people
Risotto alla Milanese with brown butter pan fried prawns recipe
Ingredients
- 2 Tbsp olive oil or half butter and half olive oil
- ½ brown onion very finely chopped
- 1 small bulb of fennel finely chopped
- 1 cup Arborio rice
- ½ cup De Wetshof Limestone Hill Chardonnay
- About 900ml – 1 litre of very good quality chicken stock preferably homemade
- 1 ½ tsp of saffron
- Sea salt flakes & black pepper
- 3 – 4 Tbsp butter to finish the dish
- Freshly grated Parmesan cheese to serve
- 12 queen or king sized prawns peeled, de-veined, heads removed (can keep the small tail on the end)
- 4 Tbsp butter to fry it in
Instructions
- Heat your stock to a simmer and keep it hot in a pot on the stove. Remove 1 cup of the hot stock and place it in a bowl with the saffron. Set this aside to infuse.
- Heat the olive oil in a medium-sized heavy-based pot, and gently cook the onion and fennel for about 5 minutes until it softens and becomes translucent. You do not want it to take on any colour. Add the rice and cook it for a few minutes until the grains are glossy and they just start to make a crackling sound.
- Add the wine and allow this to bubble and absorb. This will happen quite quickly. You will now cook the risotto over a medium heat.
- Start adding ladles of hot stock to the rice and stir constantly until it is absorbed. Repeat this for amount 15 minutes, then add the saffron-infused stock and watch the colour turn a vibrant yellow.
- Carry on cooking the risotto until it is al dente, and ensure there is still a lot of liquid. Add the butter to the pot and stir to emulsify it.
- At this final stage, heat a non-stick frying pan over a medium heat and then add the butter. Just as the butter starts to melt and bubble, add the prawns and quickly cook them on both sides until their flesh has turned pink and they have curled up.
- Serve the risotto with the prawns on top and drizzle with any remaining brown butter from the pan. Trust me on this.
Notes
Storage
- Risotto is best fresh, but can be cooled and kept in the fridge for up to 2 days.
- Reheat gently with a splash of stock or water.
- Leftovers make excellent arancini (risotto balls).
- Prawns are best cooked fresh; if reheated, do so quickly to prevent them from becoming rubbery.
*This post is sponsored by De Wetshof Estate
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Ah! I am going to Milan in April and intend on eating MOUNTAINS of risotto! This recipe looks delish, Sam. X
Thanks and how exciting that you are going to Milan, how awesome. x
I absolutely love Risotto alla Milanese! I have always made it with Tastic rice and I add all the stock at the same time, cover and let it simmer for 15 minutes. Sometimes I add a handful of petit pois and some chopped parsley. Would you believe me if I told you that it is creamy and yummy?
Oh wow, I would never have made risotto with tastic so its good to know 🙂