Non-VegetarianLombarda cuisine Main Course

Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 320 g carnaroli rice; 0.5 g saffron threads (zafferano); 30 g beef bone marrow (midollo di bue); 80 g Unsalted butter; 60 g white onion; 100 ml Dry white wine; 1.2 l hot beef broth (brodo di carne); 60 g grana padano; 4 g Fine sea salt

A vibrant golden Milanese rice dish slowly cooked with saffron, rich beef bone marrow, butter, and Grana Padano cheese.

🇮🇹Italy· Lombardy

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

320 g carnaroli rice — superfino variety, ideal for risotto
½ g saffron threads (zafferano) — crushed lightly before infusing
30 g beef bone marrow (midollo di bue) — freshly chopped
80 g Unsalted butter — divided into two equal cold portions
60 g white onion — very finely chopped
100 ml Dry white wine — room temperature
1¼ l hot beef broth (brodo di carne) — kept gently simmering on low heat
60 g grana padano — finely grated
4 g Fine sea salt — adjust to taste

Equipment

•Wide heavy-based saucepan
•Small saucepan
•Ladle
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 18 g
carbs: 68 g
fibre: 2 g
protein: 12 g
calories: 480 kcal

Instructions

1
Steep saffron threads in a ladle of hot broth for twenty minutes until deep amber.
2
Melt half the butter with the bone marrow in a heavy pan over gentle heat.
3
Add the finely chopped onion and cook gently until soft and translucent without browning.
4
Add the rice and toast for two minutes until the grains are hot and glossy.
5
Pour in the dry white wine and let it bubble until completely absorbed.
6
Add the hot broth one ladle at a time, stirring constantly and adding more as it absorbs.
7
Pour in the infused saffron broth five minutes before the rice finishes cooking.
8
Cook until the rice is tender with a slight bite to the core.
9
Remove from the heat, vigorously stir in cold butter and Grana Padano for mantecatura.
10
Rest for one minute, then serve immediately on flat, warmed plates with a flowing wave texture.

Chef's tips

Always keep the stock at a bare simmer so it does not drop the temperature of the rice pan. Using cold butter during the final mantecatura (emulsification off the heat) creates a glossy, creamy texture rather than an oily finish.

Ingredient substitutions

beef bone marrow (midollo di bue) → additional 20 g unsalted butter, for a lighter profile
Carnaroli rice → Vialone Nano or Arborio rice
Grana Padano → Parmigiano Reggiano PDO

Storage

Keep leftovers in an airtight container in the fridge for up to two days, perfect for making golden pan-fried riso al salto.

Reheating

Reheat gently in a saucepan with two tablespoons of warm broth, or flatten into patties and fry in butter until crisp on both sides.

Common mistakes to avoid

•Adding cold broth to the rice, which shocks the grains and halts even cooking.
•Browning the onion during the soffritto base, which discolours and overpowers the saffron.
•Skipping the resting step before serving, leading to a stiff rather than flowing texture.

Serving suggestions

Serve on flat, wide porcelain plates so the rice settles in a smooth wave (all'onda).Pair alongside braised ossobuco alla milanese with gremolata as a classic single course.Accompany with a crisp Lombard white wine or structured Franciacorta.