Risotto alla Milanese

Name: Risotto alla Milanese
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320g Carnaroli Rice; 1 White Onion, small, finely minced; 40g Beef Bone Marrow, chopped; 60g Unsalted Butter, divided; 100ml Dry White Wine; 1.2 l Beef Stock, hot; 0g Saffron, threads; 50g Parmigiano Reggiano, finely grated

Risotto alla Milanese is a silky, golden risotto perfumed with saffron and enriched with savory beef marrow and butter for a deeply luxurious flavor. Each spoonful is creamy and glossy, finished with a generous dusting of Parmigiano Reggiano for balance. It’s an elegant yet comforting dish that shines as a centerpiece for a special meal.

Risotto alla Milanese is a silky, golden risotto perfumed with saffron and enriched with savory beef marrow and butter for a deepl... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

40 min

Price

2,25 €

Calories

583 kcal

low calorie

one pot

gluten free

low sugar

Method

Prep the ingredients

Peel the White Onion and mince it as finely as you can so it almost melts into the risotto. If the Beef Bone Marrow is very soft, chill it briefly, then cut it into tiny pieces. Finely grate the Parmigiano Reggiano, and divide the Unsalted Butter into a smaller piece for starting the risotto and a larger piece for finishing it.

Heat the stock

Pour the Beef Stock into a saucepan and bring it to a gentle simmer. Rub the Saffron lightly between your fingers to break it up, stir it into the hot stock, and let it steep for 5 minutes. Keep the stock hot on the lowest heat while you cook; adding cold liquid can slow the cooking and make the rice uneven.

Soften the onion

Set a wide heavy-bottomed pot over medium-low heat. Add the smaller piece of butter and the marrow, stirring until the marrow starts to melt into the butter. Add the onion and cook gently for 4 to 6 minutes, stirring often, until it is soft and translucent; do not let it brown.

Toast the rice

Add the Carnaroli rice to the pot and stir so every grain is coated in the buttery onion mixture. Toast it for 1 to 2 minutes, stirring constantly, until the edges of the grains look slightly translucent but the centers are still opaque.

Deglaze with wine

Pour in the Dry White Wine and stir, scraping the bottom of the pot to lift any bits clinging there. Let it bubble for 1 to 2 minutes, until the sharp alcohol smell fades and the liquid is almost fully absorbed.

Cook the risotto

Add the saffron stock one ladle at a time, stirring frequently and waiting until most of each addition is absorbed before pouring in the next. Keep the rice at a gentle simmer and continue for 16 to 18 minutes, tasting after 16 minutes; the grains should be tender on the outside with a slight bite in the center, and the risotto should look loose and creamy rather than dry. You may not need every last drop of stock, but keep a little nearby in case the rice tightens before it is fully cooked.

Finish with butter

Take the pot off the heat. Add the remaining butter and the grated Parmigiano Reggiano, then stir energetically for about 1 minute until the risotto turns glossy and creamy. If it seems too thick, loosen it with a small splash of hot stock, then let it rest for 1 minute before serving.

Serve immediately

Spoon the risotto onto warm plates and gently shake each plate so it settles into an even layer. Serve it right away while it is silky, flowing, and at its best.