Saffron Risotto (Risotto alla Milanese)

Name: Saffron Risotto (Risotto alla Milanese)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: Carnaroli or Arborio rice: 400 g (2 cups); Beef bone marrow: 50 g (1.7 oz); Butter: 70 g (5 tbsp), divided; Grated Parmesan cheese: 50 g (1/2 cup); Saffron powder: 1 packet (about 0.125 g / 1/4 tsp); Small onion: 1, finely chopped; Dry white wine: 1/2 glass (120 ml / 1/2 cup); Meat broth: about 1 l (4 cups), kept hot

Discover the authentic Risotto alla Milanese! This iconic, golden saffron risotto is a creamy masterpiece of Italian comfort food. Rich in history and packed with flavor, it brings the elegant taste of Milan straight to your dinner table. Simple to make, impossible to resist!

Info:

Difficulty: Easy
Total time: 1 hour
Servings: 4 people

Ingredients:

Carnaroli or Arborio rice: 400 g (2 cups)
Beef bone marrow: 50 g (1.7 oz)
Butter: 70 g (5 tbsp), divided
Grated Parmesan cheese: 50 g (1/2 cup)
Saffron powder: 1 packet (about 0.125 g / 1/4 tsp)
Small onion: 1, finely chopped
Dry white wine: 1/2 glass (120 ml / 1/2 cup)
Meat broth: about 1 l (4 cups), kept hot

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Step-by-Step Instructions

Place the coarsely chopped bone marrow into a saucepan along with half of the butter, the onion, salt, and pepper. Cook over low heat until the onion is soft and translucent.
Add the rice and toast it over high heat for a couple of minutes. Pour in the white wine and let it evaporate completely.
Over medium heat, start adding the hot broth, one ladle at a time, allowing the rice to absorb the liquid before adding more.
Halfway through the cooking time, dissolve the saffron in a little bit of hot broth and stir it into the risotto.
Once the rice is cooked al dente, turn off the heat. Add the remaining butter and grated cheese, stir vigorously to cream (mantecare), and let it rest for a few seconds before serving.

... and now, let's enjoy!

Tips:

For a perfect risotto, it is essential to toast the rice well at the beginning and add the hot broth gradually, stirring constantly. Saffron should be dissolved in a small amount of warm broth and added towards the end of cooking to preserve its aroma and vibrant color. The final mantecatura (creaming) with cold butter and cheese is crucial to achieving that signature creamy texture.

Additional Info:

Risotto alla Milanese is one of the most iconic dishes of Lombard cuisine and the city of Milan. Its origins date back to the Middle Ages and are closely tied to the use of saffron, a precious spice likely introduced through trade or during the Spanish rule. The most famous legend tells that saffron was accidentally added to a rice dish during the construction of the Milan Cathedral (Duomo), giving birth to its characteristic golden color.

Substitutions & Variations

The traditional recipe is beautifully simple, but over time, a few variations have emerged. The “light” version reduces the butter or partially replaces it with extra virgin olive oil, while other versions use vegetable broth instead of meat broth depending on personal preference.

Serving Suggestions

Risotto alla Milanese should be served hot and all’onda (wavy), meaning it should be creamy and slightly fluid, not thick or clumpy. It is usually enjoyed as a first course (primo piatto), but it can also be served alongside Ossobuco alla Milanese for the ultimate traditional pairing. It is best eaten freshly made, when its creaminess and the aroma of saffron are at their peak.