Risotto Milanese

Risotto alla Milanese is Milan's iconic saffron-gold rice dish, traditionally served alongside Osso Buco to soak up its marrow-rich juices. The magic comes from slowly working hot broth into arborio rice until it turns lusciously creamy, then finishing with butter, parmesan, and a generous pinch of saffron for that unmistakable color and aroma.

By YumYum Editorial · Italian

Prep: 10 min · Cook: 35 min · Total: 45 min · Serves 4

Ingredients

• 1 1/2 cups arborio or carnaroli rice
• 5 cups hot chicken or beef stock
• 1/2 teaspoon saffron threads
• 4 tablespoons unsalted butter, divided
• 2 tablespoons beef marrow, diced (optional, traditional)
• 1 small onion, finely minced
• 1/2 cup dry white wine
• 3/4 cup freshly grated Parmigiano-Reggiano
• to taste Salt and white pepper, to taste

Instructions

1. Steep the saffron threads in 1/4 cup of the hot stock and set aside to bloom.
2. In a wide, heavy saucepan, melt 2 tablespoons of butter with the marrow (if using) over medium heat, then add the onion and cook until translucent, about 5 minutes.
3. Add the rice and toast, stirring constantly, for 2 minutes until the edges turn translucent.
4. Pour in the white wine and stir until fully absorbed.
5. Add the hot stock one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next, about 18-20 minutes total.
6. Halfway through, stir in the bloomed saffron and its liquid so the color develops evenly.
7. When the rice is creamy but still al dente at the center, remove from heat and beat in the remaining butter and Parmigiano vigorously to create the classic glossy "onda" (wave) texture.
8. Season with salt and white pepper, let rest 1 minute, and serve immediately in warmed shallow bowls.