• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    RISOTTO MILANESE history and recipe (Italian saffron rice)

     

    RISOTTO MILANESE recipe and history

    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).

    If you like my recipes, please give me a +1

    a simple action to help the growth of this blog 🙂

    milanese-risotto

    • 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
    • ½ tsp white pepper

    RISOTTO MILANESE - HISTORY AND LEGEND

    The Risotto alla Milanese, perhaps the most famous dish of the Lombard cuisine. His legend has plenty of facets. The most famous version, and probably closer to the true story of the risotto Milanese tale, dates back to 1754. In that time in Milan, a teams of Belgian glass-makers has been busy at work on the decoration of the great windows of the Lombard cathedral. The painter Valerio della Fiandra leads this team. The work in the great Gothic church is challenging, but there's something else that occupies the mind of Valerio: his daughter will be married soon,  on September 8 of that year.

    On the wedding day, the team of Valerio della Fiandra invents a joke that will change the history of the Northern Italian cuisine. The glass-makers sneak into the kitchen. Perhaps they convince the chef, or they act in secret: the fact is that they pour into the traditional rice with butter and sausage, one of the ingredients used to color the stained glass windows of the cathedral: a generous amount of saffron.

    When the Riso giallo (yellow rice)  is served, the guests remain baffled. We can only imagine the tension and anger of Valerio della Fiandra. His desire of revenge had to be huge, but the situation requires demeanor. Some guests decide to taste that weird rice. Gradually a buzz fills the room. The forks have been staring to do their job, and the buzz becomes enthusiasm: the joke of a group of jokers turns a marriage destined to be lost in the folds of history into a legendary event!

    In the following years, the yellow rice recipe evolves in the dish actually known. In 1829 the name "Risotto alla Milanese" appears for the first time in the recipe book  “Nuovo cuoco milanese economico” (New Economic Milanese chef). For the first time the rice is not boiled, but cooked with butter and meat broth gradually poured, and enriched with beef marrow bone and cervellata, a typical medieval sausage stuffed with cheese, beef and veal meats, and saffron.

    Beyond the legend, saffron is appreciated for centuries for its delicate flavor and color reminiscent of opulence and richness. In 1981 the famous Italian chef Gualtiero Marchesi, has reinvented the dish by adding a gold foil over the risotto Milanese, as emblem of a noble dish signature of the Italian culinary tradition.

    RISOTTO MILANESE saffron recipes

    RISOTTO MILANESE RECIPE

    First, 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.

    RISOTTO MILANESE with marrow bone - recipe and history

    LIQUID MARROW

    Pour 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.

    RISOTTO MILANESE with safron recipe and history

    STIR FRY THE RICE

    Heat 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.

    RISOTTO MILANESE recipe and history

     

    TAKE A LOOK AT THIS

    Salmon risotto with bell peppers, bacon and saffron

    salmon risotto with bell peppers, bacon and saffron

    PRINTABLE VERSION

    RISOTTO MILANESE recipe and history (Italian saffron rice)
     
    Print
    Prep time
    40 mins
    Total time
    40 mins
     
    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).
    Author: Filippo Trapella - philosokitchen.com
    Serves: 4
    Ingredients
    • 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
    Instructions
    1. RISOTTO MILANESE RECIPE
      First, 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 MARROW
      Pour 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 RICE
      Heat 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)
    3.3.3077

     

    « MY MINESTRONE FAMILY RECIPE Italian vegetable soup
    STUFFED SQUID with potatoes and broccoli »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme