📝 About This Recipe
Step into the heart of Lombardy with this luxurious, sun-hued masterpiece that defines Italian comfort. This authentic Risotto alla Milanese is celebrated for its deep infusion of premium saffron and the rich, velvety finish achieved through the traditional 'mantecatura' process. It is a sophisticated yet soul-warming dish where every grain of rice is coated in a savory, golden embrace.
🥗 Ingredients
The Aromatic Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 2 small Shallots (very finely minced)
- 4 tablespoons Unsalted Butter (divided into two 2-tbsp portions)
- 1 tablespoon Beef Bone Marrow (optional, for traditional depth)
The Liquid Gold
- 1/2 teaspoon Saffron Threads (high quality, crushed slightly)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 5-6 cups Beef or Chicken Stock (low sodium, kept at a low simmer)
- to taste Sea Salt
The Finishing Touch (Mantecatura)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Cold Unsalted Butter (cubed)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Place your stock in a medium saucepan over medium heat. Once it reaches a simmer, reduce heat to low to keep it hot throughout the cooking process. In a small bowl, steep the saffron threads in 2 tablespoons of the warm stock.
-
2
In a heavy-bottomed wide saucepan or Dutch oven, melt 2 tablespoons of butter (and the bone marrow, if using) over medium-low heat.
-
3
Add the minced shallots to the pan. Sauté gently for 3-4 minutes until translucent and soft, ensuring they do not brown or caramelize.
-
4
Increase the heat to medium and add the rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges are translucent but the center remains white. You should smell a nutty aroma.
-
5
Pour in the white wine. Stir constantly until the liquid has been fully absorbed by the rice and the sharp alcohol scent has dissipated.
-
6
Add your first ladle of hot stock (about 1/2 cup) to the rice. Stir frequently. Wait until the liquid is almost completely absorbed before adding the next ladle.
-
7
Continue adding stock one ladle at a time, stirring often. This agitation is what releases the starch from the rice to create that signature creaminess.
-
8
About 10 minutes into the process, pour in the saffron-infused stock. Watch as the rice turns a brilliant, vibrant yellow.
-
9
Continue the ladle-and-stir process for another 8-10 minutes. Taste the rice frequently; it should be 'al dente'—firm to the bite but not crunchy.
-
10
When the rice is cooked but still slightly loose (it should move like lava), remove the pan from the heat entirely. This is crucial for the texture.
-
11
Perform the 'Mantecatura': Vigorously stir in the remaining cold cubed butter and the grated Parmigiano-Reggiano. Stir rapidly to emulsify the fats into the remaining liquid.
-
12
Cover the pot and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly velvety.
-
13
Give it one final stir. If it's too thick, add a tiny splash of hot stock to reach the 'all’onda' (wavy) consistency. Serve immediately on warmed flat plates.
💡 Chef's Tips
Always use hot stock; adding cold stock shocks the rice and prevents even cooking. Never rinse your risotto rice, as you need that surface starch to create the creamy sauce. Stirring is essential, but you don't need to be frantic—just enough to keep the rice moving and releasing starch. Use a wide, shallow pan rather than a deep pot to ensure the rice cooks at a uniform rate. If you can't find Carnaroli, Arborio is a great substitute, but Carnaroli is the 'king' for its ability to resist overcooking.
🍽️ Serving Suggestions
Traditionally served alongside Osso Buco (braised veal shanks). Pair with a crisp, dry Italian white wine like Gavi or a light-bodied red like Barbera. Serve as a standalone 'primo' course followed by a simple arugula salad with lemon vinaigrette. Garnish with a few extra saffron threads or a dusting of lemon zest for a bright pop. Finish with a drizzle of high-quality extra virgin olive oil just before serving.