Risotto alla Milanese
Rice toasted in butter and bone marrow, colored with real saffron threads bloomed in broth, finished loose enough to ripple across the plate when shaken — Milan's signature risotto, ruined by saffron powder or a dry, stiff finish.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 1/2 cups Carnaroli or Arborio rice
- 2 tbsp beef bone marrow, chopped (or extra butter)
- 4 tbsp butter, divided
- 1 onion, finely chopped
- 1/2 cup dry white wine
- 5 cups hot beef stock
- A generous pinch of saffron threads, bloomed in 2 tbsp warm stock
- 1 cup parmigiano-reggiano, grated
- Salt, to taste
Steps
- Melt half the butter with the bone marrow in a wide pan and saute the onion until soft.
- Add the rice and toast for 2-3 minutes, stirring, until the edges turn translucent.
- Pour in the wine and let it fully evaporate.
- Add the hot stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more.
- Halfway through cooking, stir in the bloomed saffron and its liquid.
- Continue until the rice is creamy and just tender, about 18-20 minutes total.
- Remove from heat and stir in the remaining butter and parmigiano vigorously until the risotto ripples when the pan is shaken.