RISOTTO MILANESE recipe and history (Italian saffron rice)
Prep time: 
Total time: 
Serves: 4
The risotto Milanese is pillar of the Northern Italian cuisine, whose origins are lost in history and legend. The delicate flavor of saffron is combined with the sweet taste of beef marrow bone. Butter and grated Parmigiano Reggiano blend perfectly with the starch rice. The result is a creamy risotto with grains perfectly cooked, but still firm (al dente).
  • 5 cups (280 g) Carnaroli or Vialone Nano rice
  • 4 tbsp beef bone marrow molten
  • 1 small white onion
  • 4 cups meat stock
  • 7 tbsp unsalted butter
  • 5 tbsp Parmigiano Reggiano grated
  • 1 tsp saffron treads
  • ½ glass white wine
  1. RISOTTO MILANESE RECIPEFirst, pour the stock in a saucepan big enough to cook the risotto and put it on the heat. Keep the stock gently simmering throughout the proceedings. Now, extract the marrow from the bone. Pour the marrow in the saucepan and liquefy the bone over low heat. Meanwhile, mince the onion finely. When the marrow bone is completely melted, sift it with a strainer and eliminate the residues of meat. Clean the pan with a paper towel, without wash.
  2. LIQUID MARROWPour 4 tablespoons of liquid bone marrow in the same pan we melt it. Heat the marrow over medium heat, then add 1 tablespoon butter cold from the fridge. When the butter is completely melted, pour chopped onion. Cook the onion over medium heat, stirring occasionally, until the onion is soft and translucent. Now, raise the heat to maximum, add the white wine and cook for another 2 minutes, then add ½ cup of simmering broth. Cover the saucepan with a lid and cook the onion until it is completely crushed. Finally, pour the braised onion in a container with a lid and put it aside.
  3. STIR FRY THE RICEHeat the pan, then pour 3 tbsp of butter cold. When the butter is completely melted, pour the rice and cook for 1 minute, stirring frequently. This step is very important in order to create a film around the grains of rice, protecting and preventing any breakage. Now, add all the braised onions, and just enough boiling stock to submerge the rice. Cook the risotto Milanese for about 15 minutes, adding broth as the risotto Milanese thickens. It is very important not to stir the rice while cooking. When the rice is cooked but still firm, add the saffron diluted in a little broth, the remaining butter and Parmigiano Reggiano. Stir vigorously risotto Milanese away from the fire, in the end the rice should be creamy, but not watery: if necessary add a little 'of warm broth. Cover the saucepan with a lid and let stand the risotto Milanese for 3 minutes before serving.
  4. RISOTTO MILANESE recipe and history (Italian saffron rice)
Recipe by philosokitchen at https://philosokitchen.com/risotto-milanese-recipe/