For an even richer flavor, consider using homemade beef stock. The key to a perfect risotto is constant stirring; this helps release the starches in the rice, creating the creamy texture. Adjust the amount of Parmesan cheese to your personal preference. If you don't have access to beef marrow, you can substitute it with a tablespoon of butter or olive oil, but the marrow adds a unique depth of flavor. The resting period is crucial for achieving the perfect risotto consistency; don't skip it!
Risotto alla Milanese
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS168
Experience the golden heart of Milan with this classic Risotto alla Milanese. A symphony of saffron-infused Arborio rice, rich beef marrow, and aged Parmesan cheese, this dish is a true celebration of Italian culinary heritage. Serve it as a luxurious side or a standalone masterpiece.
Ingridients
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Nutrition
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Carbohydrate90 g
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Cholesterol94 mg
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Fiber2 g
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Protein28 g
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Saturated Fat22 g
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Sodium711 mg
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Sugar6 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, melt half of the butter over low heat. Gently simmer the thinly sliced onion and beef marrow in the butter for approximately 10 minutes, or until the onion is softened. Optionally, you can remove the onion and marrow with a slotted spoon and set aside, but for a deeper flavor, I recommend leaving them in. (10 minutes)
02
StepIncrease the heat to medium and add the Arborio rice to the pan. Sauté the rice, stirring constantly to prevent sticking, for 5 to 7 minutes, until it is lightly toasted and the edges become translucent. (5-7 minutes)
03
StepBegin adding the beef stock one ladle at a time, stirring continuously until each addition is mostly absorbed before adding the next. Incorporate the dry white wine in the same manner, alternating with the beef stock, until the rice is almost al dente – tender with a slight bite. This process should take approximately 20-25 minutes.
04
StepStir in the saffron powder, the remaining butter, and 3/4 cup of grated Parmesan cheese. Mix well to combine, ensuring the risotto is creamy and vibrant.
05
StepTurn off the heat, cover the saucepan, and let the risotto rest for 4 to 5 minutes. This allows the flavors to meld together and the texture to become even more luxurious. (4-5 minutes)
06
StepServe the Risotto alla Milanese hot. It can be served as a delectable bed for Ossobuco or enjoyed on its own, garnished with as much of the remaining Parmesan cheese as desired.
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Ezequiel Runolfsson
May 31, 2025The instructions were easy to follow, and the risotto turned out perfectly.
Paxton Schinner
Jan 9, 2025I like to use chicken stock instead of beef stock for a lighter flavor.
Ava Rutherford
Dec 26, 2024The beef marrow adds a wonderful richness to the dish.
Brain White
Jun 13, 2024I found it helpful to have all of the ingredients prepped before starting the cooking process.
Sydnie Labadie
Apr 21, 2024Be careful not to overcook the rice, or it will be mushy.
Lizeth Greenfelderfay
Mar 27, 2024This risotto is so creamy and delicious!
Ashley Erdman
Jan 25, 2024I've made this risotto several times, and it's always a hit.
Roscoe Morissette
Jan 10, 2024My family loved this recipe! Thank you for sharing.
Jonas Ullrich
Jan 7, 2024I added a little bit of truffle oil at the end, and it was incredible.
Michelle Marvin
Dec 11, 2023This recipe is amazing! The saffron gives it such a unique flavor.