Risotto alla Milanese

A luxurious Milanese risotto enriched with saffron, bone marrow, and aged Parmigiano-Reggiano. This golden-colored rice dish represents the essence of Northern Italian cuisine, requiring premium Carnaroli rice and high-quality saffron for the distinctive flavor and color.

⏱️ 35 minutes📊 Hard

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Ingredients

320g Carnaroli rice
1 liter beef stock
1 large onion
100ml dry white wine
100g butter
100g Parmigiano-Reggiano
Saffron threads
50g bone marrow
Salt and pepper

Instructions

1 Heat stock and keep warm. Dissolve saffron in a little stock.

2 Sauté finely chopped onion and bone marrow in butter.

3 Add rice and toast for 2 minutes.

4 Add wine and stir until absorbed.

5 Add warm stock one ladle at a time, stirring constantly.

6 After 16-18 minutes, add saffron mixture.

7 Finish with butter and Parmigiano-Reggiano.

8 Serve immediately.

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