Milanese Risotto
by Tavolino
A classic Milanese risotto, famous for its intense golden color from the saffron and its irresistible creaminess, traditionally enriched with bone marrow and finished with butter and Parmesan.
Ingredients
- Carnaroli rice 320 g
- Saffron (2 sachets of 0.15 g each) 0.3 g
- Bone marrow 50 g
- Onions ½
- Butter 40 g
- White wine 50 g
- Fine salt to taste
- Black pepper to taste
- Beef bones 600 g
- Carrots 1
- Celery 1
- Onions (for broth) ½
- Water 1.5 l
- Parmigiano Reggiano PDO (to be grated, fridge-cold) 80 g
- Butter (fridge-cold) 40 g
Preparation
- 1
Prepare the broth by bringing 1.5 l of water to a boil with 600 g of beef bones, 1 carrot, 1 stalk of celery, and half an onion.
- 2
Simmer the broth for 60 minutes over low heat, then strain it and keep it warm.
- 3
Finely chop half an onion and sauté it in a saucepan with 40 g of butter and 50 g of bone marrow.
- 4
Add 320 g of Carnaroli rice to the saucepan and toast it for 2 minutes, stirring constantly.
- 5
Deglaze the rice with 50 g of white wine and let it evaporate completely.
- 6
Add a ladle of hot broth at a time, waiting for the previous one to be absorbed before adding more.
- 7
Continue cooking the rice for about 15-18 minutes, stirring often.
- 8
Dissolve 0.3 g of saffron in a ladle of hot broth and pour it into the risotto halfway through cooking.
- 9
Season with salt and pepper to taste.
- 10
Once cooked, turn off the heat and add 40 g of cold butter and 80 g of Parmigiano Reggiano PDO.
- 11
Stir the risotto vigorously to make it creamy.
- 12
Let the risotto rest covered for 2 minutes before serving.