📝 About This Recipe
Hailing from the heart of Lombardy, Risotto alla Milanese is a masterpiece of Italian simplicity and luxury, defined by its vibrant golden hue and the intoxicating aroma of premium saffron. This legendary dish balances the richness of beef marrow and butter with the brightness of white wine, resulting in a velvety, 'all'onda' (wavy) texture that is quintessential to Milanese tradition. It is more than just a side dish; it is a sophisticated celebration of Northern Italian culinary heritage that transforms humble rice into pure gold.
🥗 Ingredients
The Aromatic Base
- 1 small Yellow onion (very finely minced)
- 4 tablespoons Unsalted butter (divided into two portions)
- 1 ounce Beef marrow (optional but traditional; finely chopped)
The Rice and Liquid
- 1.5 cups Carnaroli or Arborio rice (do not rinse the rice)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 5-6 cups Beef or chicken stock (high quality, kept at a low simmer)
- 1/2 teaspoon Saffron threads (high quality, crushed)
The Mantecatura (The Finish)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- to taste Kosher salt
- 1/4 teaspoon White pepper (freshly ground)
👨🍳 Instructions
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1
In a small bowl, place the crushed saffron threads in 1/4 cup of warm stock. Let this steep for at least 15 minutes to extract the full color and aroma.
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2
Pour your stock into a medium saucepan and bring to a gentle simmer. Keep it on low heat throughout the cooking process; adding cold liquid to the rice will shock it and ruin the texture.
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3
In a heavy-bottomed wide pot or 'sautoir', melt 2 tablespoons of butter over medium-low heat. Add the minced onion and beef marrow (if using).
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4
Sauté the onion slowly for about 5-7 minutes until translucent and soft, but do not let it brown. The goal is sweetness, not caramelization.
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5
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains are translucent but the center remains white. You should smell a nutty aroma.
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6
Pour in the white wine. Stir until the liquid has been completely absorbed by the rice and the sharp smell of alcohol has evaporated.
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7
Add your first ladle of hot stock (about 1/2 cup) to the rice. Stir frequently. The movement of the rice grains against each other releases the starch, which creates the creamy sauce.
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8
Continue adding stock one ladle at a time. Wait until the liquid is almost fully absorbed before adding the next ladle. Keep the rice at a constant, gentle bubble.
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9
Halfway through the cooking process (about 10 minutes in), stir in the saffron-infused stock. Watch as the rice turns a beautiful, vibrant gold.
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10
Continue the ladle-and-stir process for another 8-10 minutes. Begin tasting the rice; it should be 'al dente'—tender with a slight firm bite in the center.
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11
When the rice is cooked but still looks a bit loose/soupy, remove the pot from the heat entirely. This is crucial for the final texture.
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12
Perform the 'mantecatura': Add the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano. Vigorously beat the rice with a wooden spoon to emulsify the fats into the remaining liquid.
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13
Cover the pot and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly creamy.
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14
Give it one last stir. If it’s too thick, add a tiny splash of hot stock. Season with salt and white pepper to taste, and serve immediately on warmed flat plates.
💡 Chef's Tips
Always use Carnaroli rice if available; it is the 'king of rices' and holds its shape better than Arborio. Never wash the rice before cooking, as you need every bit of surface starch to achieve that creamy consistency. Make sure your stock is flavorful but not overly salty, as the liquid concentrates and you will add salty cheese at the end. The final risotto should be 'all'onda' (wavy); when you shake the plate, the rice should move like a gentle wave, not sit in a stiff clump. If you cannot find beef marrow, you can substitute with an extra tablespoon of butter or a little high-quality olive oil, though marrow provides the most authentic flavor.
🍽️ Serving Suggestions
Traditionally served as the perfect accompaniment to Osso Buco alla Milanese (braised veal shanks). Pair with a crisp, high-acid Italian white wine like a Gavi di Gavi or a light-bodied red like Barbera. Serve as a luxurious first course (primo piatto) followed by a simple roasted sea bass. Garnish with a few extra saffron threads or a very fine dusting of lemon zest for a modern aromatic lift. A side of sautéed bitter greens, like rapini or kale, provides a nice contrast to the rich, creamy rice.