📝 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 iconic dish balances the rich, velvety texture of slow-cooked Carnaroli rice with the savory depth of beef marrow and the sharp tang of aged Parmigiano-Reggiano. It is more than just a side dish; it is a timeless celebration of Northern Italian culinary heritage that promises a silky, 'all’onda' finish in every spoonful.
🥗 Ingredients
The Broth and Saffron
- 1.5 liters Beef or Veal Stock (high quality, low sodium, kept at a low simmer)
- 1/2 teaspoon Saffron Threads (crushed slightly)
- 2 tablespoons Warm Water (for blooming the saffron)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (do not rinse the rice)
- 60 grams Unsalted Butter (divided into two portions)
- 20 grams Beef Bone Marrow (optional but traditional for authentic flavor)
- 1 small Yellow Onion (very finely minced)
- 120 ml Dry White Wine (such as Pinot Grigio or Gavi)
The Finishing Touches (Mantecatura)
- 60 grams Parmigiano-Reggiano (freshly grated)
- to taste Salt (fine sea salt)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Begin by blooming your saffron: place the threads in a small bowl with 2 tablespoons of warm water and let it steep for at least 20 minutes to extract the full color and aroma.
-
2
Pour your beef stock into a medium saucepan and bring it to a gentle simmer. 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 30g of the butter and the beef marrow (if using) over medium-low heat.
-
4
Add the minced onion to the pot. Sauté gently for about 5 minutes until translucent and soft, ensuring the onion does not brown or take on any color.
-
5
Increase the heat to medium and add the rice. This is the 'tostatura' phase; toast the grains for 2-3 minutes, stirring constantly, until the edges are translucent and the rice smells slightly nutty.
-
6
Pour in the white wine. It should hiss and steam beautifully. Stir until the wine has been completely absorbed by the rice.
-
7
Add your first ladle of hot stock to the rice. Stir frequently. Wait until the liquid is almost entirely absorbed before adding the next ladle.
-
8
Continue adding stock, one ladle at a time, for about 15-18 minutes. Maintain a constant 'smile' (a gentle simmer) in the pot and stir often to release the rice starches, which creates the creamy texture.
-
9
Halfway through the cooking process (around the 10-minute mark), pour in the saffron threads along with their soaking liquid. Watch as the rice turns a magnificent golden yellow.
-
10
Taste the rice frequently as you approach the 18-minute mark. The rice should be 'al dente'—tender but with a firm core. You may not need all the stock.
-
11
Once the rice is cooked, remove the pot from the heat. This is essential for the 'mantecatura' (the finishing enrichment).
-
12
Add the remaining 30g of cold butter and the grated Parmigiano-Reggiano. Vigorously beat the mixture with a wooden spoon to emulsify the fats and starches into a creamy sauce.
-
13
If the risotto looks too thick, add a small splash of hot stock. The consistency should be 'all’onda' (like a wave), meaning it ripples when you shake the plate.
-
14
Cover the pot and let it rest for 2 minutes. Season with a final touch of salt and pepper if needed, then serve immediately on warmed flat plates.
💡 Chef's Tips
Always use Carnaroli rice if possible; its higher starch content and firmer grain make it the 'king of risotto' for a superior texture. Never use cold stock, as it shocks the rice and prevents the starches from releasing properly, leading to a grainy finish. Don't over-stir; while stirring is necessary, doing it too aggressively can break the grains—aim for a rhythmic, steady motion. If you cannot find beef marrow, you can substitute it with a little extra butter or a touch of high-quality olive oil, though the flavor profile will be lighter. Ensure your saffron is high-quality (Grade 1 threads) rather than powder to avoid a metallic or medicinal aftertaste.
🍽️ Serving Suggestions
Traditionally served as an accompaniment to Ossobuco alla Milanese (braised veal shanks). Pairs beautifully with a crisp, dry Italian white wine like a Verdicchio or a light-bodied red like Barbera. Serve on a flat plate and tap the bottom of the dish to allow the risotto to spread out perfectly. Garnish with a few extra saffron threads or a light dusting of gold leaf for a truly royal presentation. A side of roasted marrow bones with parsley salad adds an extra layer of decadence.