Risotto alla Milanese
The golden risotto of Milan — arborio rice cooked with bone marrow, white wine and precious saffron.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
320garborio rice
1.2Lwarm beef stock
1white onion, finely diced
150mldry white wine
1gsaffron threads
60gbutter
80gparmesan, grated
30gbeef bone marrow, optional
2 tbspolive oil
Instructions
1
Steep saffron in 3 tbsp warm stock for 15 minutes.
2
Sauté onion in butter and olive oil until very soft, about 10 minutes.
3
Add bone marrow if using and stir until melted.
4
Add rice and toast 2 minutes, add white wine and stir until absorbed.
5
Add saffron stock, then add remaining stock one ladle at a time stirring constantly.
6
After 18 minutes check rice for doneness, remove from heat.
7
Stir in remaining butter and parmesan, rest 2 minutes and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
421
Protein
13.2g
Fat
25.6g
Carbs
28.3g
Fiber
0.8g
Sodium
1451mg
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