📝 About This Recipe
Hailing from the heart of Lombardy, Risotto alla Milanese is a masterpiece of Northern Italian cuisine, celebrated for its vibrant golden hue and intoxicating aroma of toasted saffron. This naturally gluten-free dish relies on the starchy magic of superfino rice to create a luxuriously creamy texture without a drop of flour. It is a sophisticated, velvet-smooth comfort food that balances the richness of bone marrow and butter with the sharp brightness of aged Parmigiano-Reggiano.
🥗 Ingredients
The Broth Base
- 6 cups Beef or Chicken Stock (High quality, low sodium, kept at a low simmer)
- 1/2 teaspoon Saffron Threads (High quality, crushed slightly)
- 2 tablespoons Warm Water (To bloom the saffron)
The Risotto
- 2 cups Arborio or Carnaroli Rice (Do not rinse the rice)
- 1/2 cup Dry White Wine (Such as Pinot Grigio or Sauvignon Blanc)
- 4 tablespoons Unsalted Butter (Divided into two portions)
- 1 tablespoon Beef Bone Marrow (Optional but traditional for authentic flavor)
- 1 small Yellow Onion (Very finely minced)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Sea Salt (Adjust to taste)
The Mantecatura (Finishing)
- 3/4 cup Parmigiano-Reggiano (Freshly grated)
- 2 tablespoons Cold Unsalted Butter (Cut into small cubes)
- 1/4 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
-
1
Begin by blooming your saffron: place the saffron threads in a small bowl with 2 tablespoons of warm water and let it steep for at least 15 minutes to release its color and aroma.
-
2
Pour your stock into a medium saucepan and bring it to a gentle simmer over medium-low heat. It is crucial that the stock is hot when added to the rice to maintain a consistent cooking temperature.
-
3
In a heavy-bottomed wide pot or 'sautoir', melt 2 tablespoons of butter with the olive oil and the bone marrow (if using) over medium heat.
-
4
Add the finely minced onion to the pot. Sauté gently for 4-5 minutes until translucent and soft, but do not let them brown; you want sweetness, not toasted notes.
-
5
Turn the heat up to medium-high and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent but the center remains white. You should smell a nutty aroma.
-
6
Pour in the white wine. It will sizzle and steam; stir constantly until the liquid has been completely absorbed by the rice.
-
7
Add your first ladle of hot stock (about 3/4 cup) to the rice. Stir frequently. The movement of the rice against itself is what releases the starches to create the creaminess.
-
8
Once the liquid is almost fully absorbed, add another ladle of stock. Repeat this process, keeping the rice at a steady simmer.
-
9
Halfway through the cooking process (about 10 minutes in), pour the saffron and its soaking liquid into the rice. Stir well to distribute that beautiful golden color.
-
10
Continue adding stock one ladle at a time for another 8-10 minutes. Taste the rice frequently; it should be 'al dente'—firm to the bite but not crunchy or chalky in the middle.
-
11
When the rice is cooked but still slightly 'soupy' (all'onda), remove the pot from the heat. This is the most important step for texture.
-
12
Perform the 'Mantecatura': Add the cold cubed butter and the grated Parmigiano-Reggiano. Vigorously beat the rice with a wooden spoon to emulsify the fats with the remaining starch.
-
13
Cover the pot and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly velvet-like.
-
14
Give it one final stir, adjust salt if necessary, and serve immediately on flat plates. Tap the bottom of the plate to help the risotto spread out evenly.
💡 Chef's Tips
Always use hot stock; adding cold liquid shocks the rice and prevents the starch from releasing properly. Never rinse your risotto rice, as the surface starch is essential for the creamy 'mantecatura' finish. Use a wooden spoon with a hole in the middle (a 'girariso') if possible, as it incorporates air and prevents breaking the grains. If you run out of stock before the rice is done, use boiling water—never cold water. For the best results, use Carnaroli rice; it is known as the 'king of rice' because it holds its shape better than Arborio.
🍽️ Serving Suggestions
Serve as a traditional 'Primi Piatti' followed by Osso Buco alla Milanese. Pair with a crisp, high-acidity Italian white wine like Gavi di Gavi or a light Nebbiolo. Top with a few extra threads of saffron or a sprinkle of lemon zest for a modern touch. Serve alongside roasted asparagus or sautéed garlic spinach for a complete gluten-free meal. A side of Prosciutto di Parma provides a salty contrast to the floral saffron notes.