Italian
Risotto alla Milanese
Milanese saffron risotto stirred all onda, creamy and flowing with marrow-like richness, golden aroma, and precise rice texture.
4 servings · 10 minutes prep · 25 minutes cook
Ingredients
Main
- 6 cups unsalted beef or veal stock
- 1/2 teaspoon saffron threads
- 3 tablespoons unsalted butter, divided
- 2 tablespoons beef marrow or additional butter
- 1 small yellow onion, minced
- 1 1/2 cups Carnaroli rice
- 1/2 cup dry white wine
- 1 1/4 teaspoons fine sea salt, plus more as needed
- 2 ounces Parmigiano-Reggiano, finely grated
Directions
Method
- Bring the beef or veal stock to a bare simmer in a saucepan. Steep the saffron threads in 1/2 cup of the hot stock for 5 minutes.
- Melt 2 tablespoons of the unsalted butter with the beef marrow in a risotto pan. Add the yellow onion and cook gently until translucent, about 6 minutes.
- Add the Carnaroli rice and toast, stirring, until the grains are hot and pearly at the edges, about 2 minutes.
- Add the dry white wine and simmer until evaporated. Add hot stock one ladle at a time, stirring often and adding more only when the previous addition is mostly absorbed.
- After about 12 minutes, stir in the saffron stock and the fine sea salt. Continue cooking until the rice is al dente and the risotto is loose and flowing, 16-18 minutes total.
- Off heat, beat in the remaining unsalted butter and the Parmigiano-Reggiano. Rest for 2 minutes, adjust with hot stock if needed, and serve all onda.
