📝 About This Recipe
Transport your senses to the heart of Lombardy with this iconic Italian masterpiece, renowned for its brilliant golden hue and silky, velvet-like texture. This traditional recipe balances the floral, earthy luxury of premium saffron with the savory depth of a rich beef bone marrow base. It is a sophisticated, aromatic side dish that embodies the soul of Milanese culinary heritage, perfect for elevating any special dinner.
🥗 Ingredients
The Aromatic Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 2 tablespoons Beef Bone Marrow (finely chopped; can substitute with extra butter)
- 4 tablespoons Unsalted Butter (divided into two equal portions)
- 1 small Yellow Onion (minced very finely to melt into the rice)
The Liquid Gold
- 1/2 teaspoon Saffron Threads (high quality, crushed slightly)
- 5-6 cups Beef Stock (low sodium, kept at a constant simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Finishing Touches (Mantecatura)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- to taste Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
👨🍳 Instructions
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1
In a small bowl, place the saffron threads in 2 tablespoons of warm water or stock. Let them steep for at least 20 minutes to release their vibrant color and potent aroma.
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2
Pour your beef stock into a medium saucepan and bring it to a gentle simmer over medium-low heat. It is crucial the stock is hot when added to the rice to maintain a consistent cooking temperature.
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3
In a heavy-bottomed wide saucepan or 'risottiera', melt 2 tablespoons of butter and the chopped bone marrow over medium heat until the marrow has rendered down.
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4
Add the finely minced onion to the pan. Sauté for 4-5 minutes until translucent and soft, ensuring they do not brown or caramelize; they should be sweet and clear.
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5
Add the rice to the pan. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent and you smell a nutty, toasted aroma.
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6
Deglaze the pan by pouring in the white wine. Stir continuously until the liquid has been fully absorbed by the rice and the sharp scent of alcohol has evaporated.
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7
Add your first ladle of hot beef stock to the rice. Stir gently but frequently. Wait until the liquid is nearly absorbed before adding the next ladle.
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8
Continue adding stock one ladle at a time for about 15 minutes. The constant stirring encourages the rice to release its starch, creating the signature creamy texture.
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9
When the rice is about 5 minutes away from being done (still has a firm bite), stir in the steeped saffron liquid. Watch as the rice turns a magnificent deep yellow.
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10
Taste the rice. It should be 'al dente'—tender on the outside with a slight structural firmness in the center. If it is too dry, add a tiny bit more stock.
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11
Remove the pan from the heat entirely. This is essential for the 'mantecatura' (enriching) process.
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12
Vigorously stir in the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano. This creates an emulsion that results in a wave-like consistency known as 'all'onda'.
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13
Cover the pan and let it rest for 2 minutes. This allows the flavors to settle and the texture to reach its peak silkiness.
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14
Give it one final stir, season with salt and pepper to taste, and serve immediately on flat plates, tapping the bottom of the plate so the risotto spreads out evenly.
💡 Chef's Tips
Always use hot stock; adding cold liquid shocks the rice and prevents the starch from releasing properly. Don't over-stir or under-stir; you want enough movement to release starch, but not so much that you break the grains. Use Carnaroli rice if possible; it is the 'king of rice' and holds its shape better than Arborio for a more professional result. Never skip the resting period at the end; those two minutes are vital for the perfect creamy finish. If you cannot find bone marrow, use a high-quality beef tallow or simply increase the amount of butter for the base.
🍽️ Serving Suggestions
Traditionally served as the perfect bed for Osso Buco (braised veal shanks). Pairs beautifully with a crisp, acidic Italian white wine like Gavi di Gavi to cut through the richness. Serve alongside roasted asparagus or sautéed spinach for a pop of green against the gold. A glass of medium-bodied red wine like Barbera also complements the earthy saffron notes perfectly. Garnish with a few extra saffron threads or a sprinkle of gremolata for a modern touch.