Milanese Risotto, Risotto alla Milanese, also known as risotto giallo (“yellow risotto”) is one of the most famous culinary symbols of the city of Milan.
It is not unusual to serve the Milanese Saffron Risotto with Ossobuco: Ossobuco Alla Milanese.
And if you have leftover risotto alla milanese, try Riso al Salto: riso-al-salto-milanese-sauteed-milanese-rice-cake
Serves: 4 | Preparation time: 15-20 mins | Cooking time: 2h + 20 mins
- Meat broth: 1 lt
- Carnaroli or Arborio rice: 280 g
- Ox marrow: 40 g
- Parmigiano cheese, grated: 30 g
- Butter, unsalted: 40 g
- Saffron pistils: 0,125 g or a teaspoon of powder saffron
- White wine, dry: 50 ml
- Fine Table Salt: to taste
Prepare meat broth, keep it warm.
Place saffron pistils in a small bowl or cup and cover them with warm broth for about 20 minutes.
Melt half of the butter in a large pan, store the other half in the freezer.
Brown the onion on low heat. You can add a tablespoon of broth if the onion tends to stick to the bottom.
Add ox marrow to the onion and mix thoroughly. Add the rice and toast it for a couple of minutes over medium heat. As the rice is toasted, add the white wine and let it simmer on a high flame until it has completely evaporated. Reduce the heat and cook the rice by adding enough hot broth to cover the rice, a ladle at a time, stirring the whole time to prevent the risotto from sticking.
Tip: it’s very important for the broth to be hot otherwise it will prevent the rice from cooking properly.
Add the saffron pistils to the risotto together with their stock in which they were soaked, season with salt to taste.
Off the heat and add the frozen butter with grated Parmigiano cheese, mix thoroughly, cover with a lid 1 or 2 minutes before serving.