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Risotto alla Milanese
Traditional dish · Italian
The quintessential Milanese risotto, featuring the rich aroma and vibrant golden hue of saffron, creamy Arborio rice, and a touch of Parmesan cheese. A classic for a reason.
Ingredients
- Arborio rice320g
- Beef bone marrow30g
- Onion1/2 medium
- Dry white wine100ml
- Hot beef or chicken broth1.2 liters
- Saffron threads0.15g
- Butter60g
- Parmesan cheese, grated80g
- Saltto taste
- Black pepperto taste
Steps
- 1
Soak saffron threads in a small amount of warm broth.
- 2
Finely chop the onion. Melt half the butter in a heavy-bottomed pot over medium heat. Add the onion and sauté until translucent, about 5-7 minutes. Add the bone marrow and cook for another minute until it starts to melt.
- 3
Add the Arborio rice to the pot and toast it for 1-2 minutes, stirring constantly, until the grains are translucent around the edges.
- 4
Pour in the white wine and stir until it is completely absorbed.
- 5
Begin adding the hot broth, one ladleful at a time, stirring constantly and waiting until each addition is almost completely absorbed before adding the next. Continue this process for about 15-18 minutes.
- 6
Stir in the saffron-infused broth. Continue adding broth and stirring until the rice is creamy and al dente, about 5-7 more minutes.
- 7
Remove the pot from the heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste. Let it rest for 1-2 minutes before serving.
- 8
Serve immediately, garnished with extra saffron threads and Parmesan if desired.
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