Risotto alla Milanese, also called Risotto Giallo (“yellow risotto”), is one of the city of Milan most iconic dishes. Its golden hue comes from saffron, giving it a delicate, aromatic flavour that pairs perfectly with Ossobuco Alla Milanese. Traditionally, leftover risotto can also be transformed into riso-al-salto, a perfect way to avoid food waste while enjoying this classic dish.

Serves: 4 | Preparation time: 15-20 mins | Cooking time: 20 mins

  • Meat broth: 1 lt
  • Carnaroli or Arborio rice: 280 g
  • Ox marrow: 40 g
  • Parmigiano cheese, grated: 30 g
  • Unsalted butter: 40 g (half for cooking, half frozen)
  • Saffron pistils: 0.125 g (or 1 tsp saffron powder)
  • White wine, dry: 50 ml
  • Fine Table Salt: to taste

Method

Place saffron pistils in a small bowl and cover with warm broth for 20 minutes to release their colour and aroma. Set aside.

Melt half the butter in a large pan over low heat. Add the onion and cook gently until translucent. If needed, add a tablespoon of broth to prevent sticking and enhance the flavour.

Mix in the ox marrow, stir until it melts. Add the rice and toast for 2 minutes over medium heat. Pour in the white wine and let it evaporate completely over high heat.

Reduce heat and cook by gradually adding hot broth, one ladle at a time, stirring constantly.

Ensure the broth remains hot; cold broth can prevent proper cooking. Stir in the saffron along with the soaking broth. Season with salt to taste.

Remove from heat, add the frozen butter and grated Parmigiano, mixing thoroughly.

Cover with a lid for 1–2 minutes before serving to allow the risotto to rest and become creamy.

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