Risotto alla Milanese (Saffron Risotto)
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.
Servings 3 people
Ingredients
- 4-6 bone discs to yield approx. 2 tbsp of marrow
- 2 tbsp extra virgin olive oil
- 1 small yellow onion micro minced
- 1 cup arborio rice
- 3/4 cup dry white wine
- 5 cups chicken broth
- 1 pinch of saffron 12-15 threads
- 1 cup parmesan cheese loosely packed
Instructions
- Preheat the oven to 400℉. Place the bones on a sheet tray and generously salt them. Roast for 8 minutes, then remove from the oven and allow the bones to cool for 2 minutes before scooping out the marrow. Finely chop the bone marrow and set it aside.
- Place the chicken broth on the stove over medium heat. Once hot, but not simmering, take 1/4 cup out and combine it with the saffron in a bowl. Allow the saffron to steep, and reduce the heat on the remaining broth to low.
- Place the risotto pan on the stove over medium-low heat. Add 2 tablespoons of olive oil and allow it to heat up. Once hot, add the onion and sauté for 2-3 minutes. Then add the chopped bone marrow and cook for another 2 minutes.
- Next, add the arborio rice to the pan and toast it for 3-5 minutes until the grains start to become translucent.
- Deglaze the pan with wine and cook for 2-3 minutes until the rice has almost absorbed all of it.
- Add the first round of broth. Depending on the pan, add enough broth to just cover the risotto (about 1 to 1 1/2 cups). Give it a quick stir and a shake to ensure all grains are covered, then cook until the rice absorbs most of the broth. Stir 2-3 times during each round of broth. Don’t worry if you stir more often. After the first round, taste the broth (avoiding the rice) to check the seasoning. If it needs salt, start with a heavy pinch (about 1/4 teaspoon) and adjust as needed.
- After the second or third addition of broth, about halfway through, pour in the saffron-infused broth. Continue the process of adding broth until the rice is al dente.
- Once all the broth has been added but not completely absorbed (after 15-18 minutes of cooking), give it a taste. The rice should be loose yet al dente. If the rice is too firm, add more broth, about 1/4 cup at a time. Once al dente, turn off the heat and add the Parmesan cheese. If you did not use bone marrow, add 3 tablespoons of butter. Serve immediately.