📝 About This Recipe
Hailing from the heart of Lombardy, Risotto alla Milanese is a masterpiece of Italian simplicity, defined by its vibrant golden hue and silky texture. This iconic dish marries the earthy, floral aroma of premium saffron with the rich, savory depth of beef marrow and a high-quality broth. It is a luxurious, comforting classic that balances elegance with the rustic soul of Northern Italian home cooking.
🥗 Ingredients
The Infusion
- 1/2 teaspoon Saffron threads (high quality, crushed slightly)
- 3 tablespoons Warm water (for blooming the saffron)
The Base
- 6 cups Beef or Chicken Stock (low sodium, kept at a constant simmer)
- 4 tablespoons Unsalted butter (divided into two portions)
- 1 tablespoon Beef bone marrow (optional but authentic; finely chopped)
- 1 medium Shallot (very finely minced)
- 1.5 cups Carnaroli or Arborio rice (do not rinse the rice)
The Deglaze and Finish
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- to taste Sea salt
- 1/4 teaspoon White pepper (finely ground)
👨🍳 Instructions
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1
In a small ramekin, combine the crushed saffron threads with 3 tablespoons of warm water. Let this 'bloom' for at least 15-20 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 stock to the rice will shock it and ruin the texture.
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3
In a heavy-bottomed wide pot or a traditional 'risottiera', melt 2 tablespoons of butter and the beef marrow over medium-low heat.
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4
Add the minced shallots to the pot. Sauté slowly for 3-4 minutes until translucent and soft, but ensure they do not take on any brown color.
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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. It will hiss and steam; stir constantly until the liquid has been completely absorbed by the rice.
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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.
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8
Continue adding stock one ladle at a time, stirring often. The agitation of the rice grains is what releases the starch, creating that signature creamy sauce.
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9
Halfway through the cooking process (about 10 minutes in), pour the saffron-infused water (and the threads) into the rice. Watch as the risotto turns a magnificent golden yellow.
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10
Continue the ladle-and-stir process until the rice is 'al dente'—tender but with a firm bite in the center. This usually takes 18-22 minutes in total.
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11
Taste for seasoning. Add salt and white pepper cautiously, as the cheese added later will also be salty.
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12
The 'Mantecatura': Remove the pot from the heat entirely. This is crucial for the perfect emulsion. Add the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano.
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13
Vigorously beat the butter and cheese into the rice with a wooden spoon. If the risotto looks too thick, add one final splash of hot stock. It should be 'all’onda'—meaning it flows like a slow wave when you shake the pan.
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14
Cover the pot and let it rest for 2 minutes before serving. This allows the flavors to settle and the texture to become perfectly velvety.
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15
Spoon onto warm flat plates. Gently tap the bottom of the plate to spread the risotto evenly across the surface.
💡 Chef's Tips
Use Carnaroli rice if possible; it is the 'king of rices' and holds its shape better than Arborio for a professional finish. Never wash the rice before cooking, as the surface starch is essential for the creamy consistency. Always use a wooden spoon with a hole in the middle (a 'girariso') to maximize the agitation of the grains. If you cannot find beef marrow, you can substitute with a little extra butter or high-quality olive oil, though marrow provides the most authentic flavor. Ensure your stock is actually simmering; adding lukewarm stock will lengthen the cooking time and result in mushy rice.
🍽️ Serving Suggestions
Traditionally served as a bed for Osso Buco (braised veal shanks). Pairs beautifully with a crisp, high-acid Italian white wine like Gavi di Gavi. Serve as a 'primo piatto' (first course) followed by a light arugula salad with lemon vinaigrette. A sprinkle of gremolata (lemon zest, garlic, and parsley) on top can add a bright contrast to the richness. For a modern twist, garnish with a few edible gold leaves for a truly royal presentation.