Risotto alla milanese
Milan’s golden saffron risotto, finished with butter and parmesan. Rich, silky and bright yellow.
- 35 min10 prep · 25 cook
- MediumDifficulty
- 600 kcalper serving
Ingredients
- Carnaroli or arborio rice320 g
- Onion1
- Hot beef stock1.2 l
- Dry white wine100 ml
- saffron1 pinch
- Butter80 g
- Bone marrow (optional)30 g
- Parmesan, grated70 g
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Keep the stock hot. Soak the saffron in a ladle of it.
- 2
Gently cook the finely chopped onion in half the butter, with the bone marrow if using, until soft.
- 3
Add the rice and toast it, stirring, until the grains turn translucent at the edges. Pour in the wine and let it evaporate.
- 4
Add the stock one ladle at a time, stirring often, waiting until each is absorbed.
- 5
Stir in the saffron stock and keep adding stock until the rice is creamy but still al dente.
- 6
Off the heat, beat in the rest of the butter and the parmesan. Check the salt, cover and rest before serving.
Tips and questions
- Can I make it without bone marrow?
- Yes, it is optional. Use a little extra butter instead; the saffron is what really defines the dish.
- What is it served with?
- It is the classic partner of ossobuco, but it is also a meal on its own. Leftovers make excellent arancini.
Enjoy your meal!
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