Risotto alla Milanese
Saffron risotto with beef marrow and butter
Milanese risotto with saffron, beef marrow, butter, onion, white wine and meat stock, finished with grated hard cheese.
Milan, Lombardy
The regional version.
The marrow-and-saffron Milanese version, not a generic yellow rice made with turmeric.
- Saffron colours and perfumes the rice.
- Beef marrow distinguishes this Milanese version from a plain saffron risotto.
- Butter and grated cheese finish the rice off the heat.
Technique: saffron risotto with beef marrow and butter
Keep stock hot and add it gradually. Finish the risotto looser than you expect because it continues absorbing liquid on the plate. Avoid boiling after adding finishing butter.
The recipe
Risotto alla Milanese
Ingredients
Main
Method
- 1
Soak saffron in a little hot stock. Keep remaining stock at a gentle simmer in a separate pan.
- 2
Soften onion with marrow and half the butter over low heat for 5–7 minutes, without browning.
- 3
Add rice and stir for 2 minutes to toast it. Pour in wine and let the liquid reduce.
- 4
Add hot stock a ladle at a time, stirring regularly and waiting for absorption before adding more.
- 5
Add the saffron liquid near the end. Cook about 16–18 minutes overall, until the rice is al dente and still loose.
- 6
Off heat, beat in chilled butter and grated cheese. Cover for 2 minutes, then adjust with stock and serve flowing on warm plates.
The version on this page
The marrow-and-saffron Milanese version, not a generic yellow rice made with turmeric.
- Saffron colours and perfumes the rice.
- Beef marrow distinguishes this Milanese version from a plain saffron risotto.
- Butter and grated cheese finish the rice off the heat.
Cooking it well
Keep stock hot and add it gradually. Finish the risotto looser than you expect because it continues absorbing liquid on the plate. Avoid boiling after adding finishing butter.
Serving and planning
Serve alone as a first course or beside ossobuco alla milanese for the regional pairing.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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