Italy · Italy

Risotto Milanese (Saffron and Parmesan Risotto)

Name: Risotto Milanese (Saffron and Parmesan Risotto)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italy
Ingredients: carnaroli or arborio rice 320 g; warm beef stock 1 l; butter 100 g; yellow onion, finely chopped 1 pieces; dry white wine 150 ml; saffron threads 0.5 tsp; parmesan, grated 80 g; beef bone marrow, diced 50 g; fine salt 2 tsp; black pepper 1 tsp

Carnaroli rice toasted in butter and simmered with saffron-infused stock until creamy with parmesan folded in.

50 minutes · 4 servings · Moderate

Milanese risotto is what the city is known for, and Carnaroli rice is chosen because its starch gives creaminess without turning gluey. Saffron is infused into the stock rather than stirred in at the end, so the colour and aroma run all the way through. Stirring often and adding stock in stages is the whole discipline of the dish.

Ingredients

carnaroli or arborio rice320 g
warm beef stock1 l
butter100 g
yellow onion, finely chopped1 pieces
dry white wine150 ml
saffron threads0.5 tsp
parmesan, grated80 g
beef bone marrow, diced50 g
fine salt2 tsp
black pepper1 tsp

Directions

1
Steep saffron in a ladle of warm stock for 10 minutes.
Stock is deep gold and smells of saffron.
2
Melt half the butter, soften onion and bone marrow until translucent.
Onion is soft and marrow is melted.
3
Add rice and toast until edges turn translucent.
Rice grains look chalky on the outside, glassy in the center.
4
Pour in wine and stir until almost fully absorbed.
Wine smell fades as liquid is absorbed.
5
Add warm stock a ladle at a time, stirring constantly until creamy, 18 minutes.
Rice is creamy with a slight bite in the center.
6
Off heat, beat in remaining butter and parmesan; rest 2 minutes.
Risotto is glossy and flows slowly when shaken.
7
Plate and serve immediately, finishing with black pepper.
Risotto is creamy, golden and smells of saffron.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content