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risotto alla milanese

Risotto alla Milanese


  • Author: Silvana
  • Total Time: 3 minutes
  • Yield: 4 portions 1x
  • Diet: Kosher

Description

Indulge in the rich and creamy flavors of Risotto alla Milanese, a classic Italian dish that is sure to satisfy your taste buds.


Ingredients

Units Scale
  • 350 grams of Carnaroli rice (if it cannot be found, use Arborio)
  • 1 medium onion, finely chopped
  • 100 grams of butter
  • 50 grams of beef bone marrow (optional, but highly recommended)
  • up to 1 liter of homemade beef stock
  • 5080 grams of grated parmesan
  • 2 saffron confections of 0,4 grams

Instructions

  1. Heat up bone marrow, 60 gr  (4 tbsp) of butter, and finely chopped onion in a saucepan over low heat until the onion takes on a  light golden color. Add the rice and stir well so that it can absorb the seasoning. This step is crucial for building the base flavors of the risotto.

  2. Add the broth gradually: raise the heat and begin to pour the boiling broth over the rice, one ladleful at a time, while stirring regularly with a wooden spoon. The gradual addition of broth allows the rice to absorb the liquid and create a creamy texture without becoming mushy.

  3. Add saffron: Halfway through the cooking process, add saffron pistils dissolved in two-thirds of the broth or saffron powder (at the end of the cooking process) to the risotto. This step will give your risotto a beautiful golden color and a delicate, fragrant aroma.

  4. Finish with butter and Parmesan cheese: When the rice is cooked, add the remaining butter and grated Parmesan cheese and stir for a few minutes, adjusting the salt to your taste. This step creates the signature creaminess and depth of flavor in the dish.

  5. Serve hot and enjoy: The key to a perfect risotto is to keep it fairly liquid, “all’onda,” so that the grains are well separated but held together by the creamy binder. 

Notes

If you don’t want to make the beef stock from scratch, use commercial vegetable stock instead. Avoid using the commercial beef stock, which it’s to strong and will overpower the delicate balance of flavour of your risotto.

If you have leftovers, make the traditional “risotto al salto.” Give the risotto a round shape and the thickness of an omelet. Heat a good amount of clarified butter in a pan. Brown on both sides until the rice binds and solidifies, forming a crispy and golden crust; serve sprinkled with grated Parmesan cheese.

  • Prep Time: 15 minutes
  • Cook Time: minutes
  • Category: Risotto
  • Cuisine: Italian
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