Introduction
Milanese risotto is one of Italy’s most iconic dishes. Born in Milan during the 16th century, it is famous for its golden color from saffron and its rich, creamy texture. According to legend, a glassmaker’s apprentice jokingly added saffron—used to color stained glass—to rice, creating this extraordinary dish.
Ingredients (serves 4)
- 320 g Carnaroli or Arborio rice
- 1 liter hot beef broth
- 1 small onion
- 50 g butter
- 40 g beef marrow (optional but traditional)
- 1 sachet of saffron
- 40 g grated Parmesan
- Olive oil
- Salt
Step-by-step preparation
1. Prepare the base
Finely chop the onion and soften it in butter and oil. Add the marrow if desired.
2. Toast the rice
Add the rice and toast it for 2 minutes while stirring.
3. Add broth gradually
Optional: deglaze with white wine. Add broth ladle by ladle, stirring constantly.
4. Add the saffron
Dissolve saffron in a ladle of broth and add it halfway through cooking.
5. Final creaming
Turn off the heat, add butter and Parmesan, and stir vigorously.
Tips and variations
- You can omit beef marrow for a lighter version.
- Add black pepper for deeper flavor.
- Serve with Ossobuco for a full Milanese-style meal.