RISOTTO ALLA MILANESE

This creamy risotto alla Milanese is iconic and a true Italian gem. Its delicate flavor boasts earthy, yet rich and savory notes, with a texture as smooth as velvet.

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RISOTTO ALLA MILANESE

Yield

3 people

Type

main

Time

45 min

Level

intermediate

Arrow

ROAST THE MARROW

Place the bone disks on a sheet tray and generously salt them. Roast for 8 minutes AT 400F. REMOVE THE MARROW AND FINELY CHOP IT.

COOK THE BASE

Add 2 tbsp of olive oil and allow it to heat up. Once hot, add the onion and sauté for 2-3 minutes. Then add in the bone marrow and cook for another 2 minutes.

TOAST THE RICE

Next, add the unwashed Arborio rice to the pan and toast it for 3-5 minutes. DEGLAZE THE PAN WITH THE WINE AND COOK FOR ANOTHER 2-3 MINUTES.

ADD THE BROTH

Add the warm broth to the risotto, but not all at once! My rule of thumb is to pour just enough broth to cover the risotto. When the broth starts to dip below the grains, it is time to add more. MIX A FEW TIMES FOR EACH ADD, BUT NO NEED TO CONSTANTLY MIX.

ADD THE SAFFRON

about halfway through, pour in the saffron-infused broth (SEE FULL POST FOR MORE DETAILED INSTRUCTIONS). Continue to add ladles of broth until either (A.) the risotto is al dente, or (B.) until all the broth is gone.

FINISH AND SERVE

IN THE LAST MINUTE, SHUT OFF THE HEAT AND ADD IN THE PARMESAN CHEESE. SERVE IMMEDIATELY. 

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