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Risotto alla Milanese
The golden risotto of Milan — arborio rice cooked with bone marrow, white wine and precious saffron.
Ingredients
Instructions
Steep saffron in 3 tbsp warm stock for 15 minutes.
Sauté onion in butter and olive oil until very soft, about 10 minutes.
Add bone marrow if using and stir until melted.
Add rice and toast 2 minutes, add white wine and stir until absorbed.
Add saffron stock, then add remaining stock one ladle at a time stirring constantly.
After 18 minutes check rice for doneness, remove from heat.
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.
