Risotto alla Milanese
Milan's jewel risotto — a golden, creamy, vibrantly yellow risotto coloured and perfumed with Milanese saffron, made with Carnaroli or Vialone Nano rice, beef marrow, dry white wine and finished with butter and Parmigiano. The accompaniment to osso buco.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Heat bone marrow (or 30g butter) in a wide, heavy saucepan. Soften the diced onion very gently over low heat for 10 minutes until completely translucent and sweet — not coloured at all.
About 5 min
Add the rice; toast over medium heat for 2 minutes, stirring, until each grain is coated and the edges turn translucent.
About 11 min
Add the white wine; stir vigorously until fully absorbed.
About 11 min
Add the hot stock one ladleful at a time, waiting for almost complete absorption before adding the next. Stir constantly but not frantically — a persistent gentle stir. After 15 minutes, add the saffron-infused stock. Continue adding stock for another 2–3 minutes.
About 11 min
After 18–20 minutes total, taste the rice — it should be cooked but still have a slight bite (al dente). Remove from heat. The risotto should flow slowly when you shake the pan — all'onda (like a wave).
About 11 min
Mantecatura: add cold butter cubes and grated Parmigiano. Beat vigorously off the heat until creamy, glossy and emulsified. Rest covered 2 minutes. Serve immediately in warm bowls.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 18 g
- Carbs
- 72 g
- Fat
- 22 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 780 mg
Contains: dairy, eggs
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Recipe by Boon Tools.