📝 About This Recipe
Hailing from the heart of Lombardy, Risotto alla Milanese is a masterpiece of Italian minimalism, transforming humble grains into a luxurious, velvet-textured gold. This iconic dish is defined by the floral aroma of high-quality saffron and the deep, savory richness of beef marrow and aged Parmigiano-Reggiano. It is a soul-warming one-pot meal that balances sophisticated elegance with the comforting creaminess of a perfectly executed starch.
🥗 Ingredients
The Broth and Saffron
- 6 cups Beef Stock (high-quality, low sodium, kept at a low simmer)
- 1/2 teaspoon Saffron Threads (crushed slightly)
- 2 tablespoons Warm Water (to bloom the saffron)
The Risotto Base
- 2 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 4 tablespoons Unsalted Butter (divided into two equal parts)
- 2 tablespoons Beef Bone Marrow (optional but traditional; finely chopped)
- 1 small Yellow Onion (minced very finely to melt into the rice)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 teaspoon Sea Salt (plus more to taste)
The Mantecatura (Finishing)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Cold Unsalted Butter (cut into small cubes)
- 1/4 teaspoon Fresh Black Pepper (finely ground)
👨🍳 Instructions
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1
Begin by blooming the saffron: place the saffron threads in a small bowl with 2 tablespoons of warm water and set aside for at least 15 minutes to release its vibrant color and aroma.
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2
In a medium saucepan, bring the beef stock to a gentle simmer. It is crucial that the stock is hot when added to the rice to maintain a consistent cooking temperature.
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3
In a heavy-bottomed Dutch oven or wide skillet, melt 2 tablespoons of butter and the beef marrow (if using) over medium heat.
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4
Add the minced onion to the fat. Sauté gently for 4-5 minutes until translucent and soft, but do not allow them to brown; you want them to disappear into the final dish.
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5
Increase the heat to medium-high and add the rice. Stir constantly for 2-3 minutes to 'tostatura' (toast) the grains until the edges look translucent and they smell slightly nutty.
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6
Pour in the white wine. It will hiss and steam; stir continuously until the liquid has been fully absorbed by the rice.
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7
Add your first ladle of hot beef stock (about 3/4 cup) and a pinch of salt. Stir frequently. This agitation is what releases the starch and creates the creamy texture.
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8
Once the liquid is nearly absorbed, add another ladle of stock. Continue this process for about 15-18 minutes, adding liquid only when the previous ladle is gone.
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9
Halfway through the cooking process (around the 10-minute mark), pour the saffron and its soaking liquid into the rice, stirring well to distribute the golden hue.
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10
Continue adding stock and stirring until the rice is 'al dente'—firm to the bite but not crunchy. You may not need all of the stock.
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11
Once the rice is cooked, remove the pan from the heat. This is the most important step for the perfect texture.
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12
Perform the 'mantecatura': Vigorously stir in the remaining cold cubed butter and the grated Parmigiano-Reggiano. This creates a silky, emulsified sauce.
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13
If the risotto looks too thick, add a final splash of hot stock. The consistency should be 'all'onda' (like a wave), meaning it should ripple when you shake the pan.
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14
Cover the pan and let it rest for 2 minutes before serving to allow the flavors to marry perfectly.
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15
Ladle onto warm flat plates, tapping the bottom of the plate to spread the risotto evenly, and serve immediately.
💡 Chef's Tips
Always use hot stock; adding cold liquid shocks the grain and prevents a creamy release of starch. Don't over-stir, but don't walk away; stirring frequently is key, but constant 'beating' can make the rice gummy. Choose the right rice; Carnaroli is the 'king' of risotto rice as it holds its shape better than Arborio. Ensure your saffron is high quality; if the threads are frayed and deep red, the flavor will be vastly superior to powdered versions. Taste for salt only at the end; the stock and cheese both provide salt, so it's easy to over-season early on.
🍽️ Serving Suggestions
Traditionally served as a bed for Osso Buco (braised veal shanks). Pairs beautifully with a crisp, dry Italian white wine like Gavi or Lugana. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. For a modern twist, top with a few drops of high-quality balsamic glaze or extra saffron threads. A side of roasted marrow bones adds an extra layer of decadence for a dinner party.