Risotto alla Milanese Recipe

 Risotto alla Milanese Recipe

Looking to create a rich, creamy, and authentic Risotto alla Milanese? This classic Italian dish, known for its distinctive golden color from saffron, is a staple of Milanese cuisine and a perfect option for special occasions or a delicious weeknight dinner. Made with Carnaroli rice, bone marrow, butter, saffron, and Parmigiano-Reggiano, this risotto is bursting with flavor and offers a luxurious, creamy texture. Below, you’ll find the step-by-step guide, tips, and variations to make the perfect Risotto alla Milanese.

Ingredients for Risotto alla Milanese (serves 4)

- 300 grams Carnaroli rice

- 1 sachet of saffron

- 1 tablespoon bone marrow

- 100 grams butter (divided: 50g for cooking, 50g frozen for finishing)

- 1 large onion (finely chopped)

- 50 grams Parmigiano-Reggiano (grated)

- 1 liter beef broth (warm)

Step-by-Step Method to Make Risotto alla Milanese

1. Prepare the Saffron

Begin by preparing the saffron, an essential ingredient that gives Risotto alla Milanese its beautiful golden hue. Tip: Saffron needs to be soaked in warm (but not boiling) water to release its color and flavor. About 30 minutes before cooking, add the saffron to a small glass of warm water. Set it aside for later.

2. Cook the Onions and Bone Marrow

In a large pan, melt 50 grams of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, but not browned, which should take about 5-7 minutes. 

Once the onion is soft, add the tablespoon of bone marrow to the pan. Gradually pour in a small amount of beef broth, stirring until the bone marrow dissolves completely into the mixture. This will create a flavorful base for your risotto.

3. Toast the Rice

In a separate pan, melt another small knob of butter over medium heat. Add the 300 grams of Carnaroli rice and cook for 2-3 minutes, stirring frequently. Tip: Toasting the rice helps it maintain its structure and gives the final dish a nutty undertone. Be sure the rice doesn’t burn—toast until the edges of the grains are slightly translucent.

4. Combine the Rice with the Onion Mixture

Once the rice is toasted, add it to the pan with the onions and dissolved bone marrow. Stir to combine, ensuring all the grains of rice are coated in the buttery mixture. Tip: Stirring frequently is key to releasing the starch from the rice, which will give your risotto its signature creamy texture.

5. Gradually Add Beef Broth

Now, it’s time to start cooking the rice with the broth. Begin by adding a ladleful of warm beef broth to the rice mixture. Stir constantly until the broth is absorbed by the rice. 

Continue this process, adding the broth little by little and stirring frequently, until the rice is fully cooked. This should take about 18-20 minutes. Tip: It’s crucial to add the broth slowly—adding too much at once can result in uneven cooking. You want the rice to absorb the liquid gradually for the best creamy consistency.

6. Add the Saffron

When the rice is almost fully cooked, add the saffron that has been soaking in warm water. Pour both the saffron and the water into the rice, stirring well to evenly distribute the color and flavor. Let the rice cook for a few more minutes until the liquid has evaporated and the rice is cooked through.

7. Finish with Butter and Parmigiano-Reggiano

Once the rice is cooked and creamy, remove the pan from the heat. Add the 50 grams of frozen butter for an extra level of creaminess—this technique helps emulsify the butter into the risotto. Finally, stir in the 50 grams of grated Parmigiano-Reggiano until the cheese melts and blends smoothly into the risotto.

Serve immediately for the best texture and flavor.

Tips for the Best Risotto alla Milanese

- Use Carnaroli Rice: While Arborio rice is more commonly used, Carnaroli rice is preferred for its ability to hold its shape and absorb liquid while staying creamy.

- Frozen Butter for Creaminess: Adding cold butter at the end, rather than during cooking, helps create a smoother, creamier texture. It’s a pro tip for achieving that velvety finish.

- Saffron Soaking: Don’t skip soaking the saffron in warm water—it’s essential for releasing the deep yellow color and rich flavor into the risotto.

Final Thoughts

This Risotto alla Milanese is a truly decadent dish that combines the richness of butter, the umami of bone marrow, and the vibrant color of saffron. With its creamy texture and deep flavors, it’s sure to impress at your next dinner party or even as a treat for yourself. The gradual addition of beef broth and the careful incorporation of saffron ensure that this risotto is perfectly cooked every time.