How to make risotto alla Milanese with saffron and bone marrow: the perfect recipe

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Risotto Milanese (with Saffron and bone marrow) is the winter dish par excellence. When the wolves roam in the snow outside, a steaming plate of yellow rice with Saffron can warm your heart and put you in a good mood.

But what is so special about risotto alla Milanese?

Of course, Saffron, ok, and the presence of beef marrow helps to thicken risotto and make it even more buttery and tasty.

Assuming that you have top-notch Saffron, in the original recipe of Milanese risotto, the marrow is an essential ingredient, so finding a good and well-stocked butcher is the first step to making it right.

We could say they are the two extremes of the pendulum of this dish: the marrow is fatty and enveloping but balanced by the mysterious fascination of the magic gold dust.

If you want to buy the marrow, ask your butcher, buy the ox bones and let him cut in half.

Ingredients for making risotto alla Milanese

6 servings

• 500 grams of Carnaroli rice
• 2.5 liters of broth
• 60 grams of butter
• 120 grams of dry white wine
• 80 grams of Parmigiano Reggiano
• 5 grams of Saffron
• 14 grams of bone marrow (10 cm of bone)
• 1 yellow onion

How to make the authentic risotto alla Milanese

First of all, start from the broth. Good beef broth is essential to make an authentic, tasty risotto alla Milanese. Do not use stock cubes, please…

When the broth is ready and lukewarm, stir in the Saffron.

Put half of the butter in a thick-bottomed pan and let it melt, then add a bit of extra virgin olive oil. Here we open a second parenthesis: the pan for risotto should be a major item in your collection, do not skimp. Choose one made with good material, durable and that can transmit the heat evenly.

Slice the onion finely.

Put in the casserole and cook gently for 7-8, but be careful not to burn it. Add a sprinkle of water if needed.

Throw in the rice and toast it for 4 minutes. This is the most delicate step: let the rice stick a bit, then stir with a wooden spoon.

Pour the wine, stir and wait until it is evaporated.

Now cook rice slowly, adding broth little by little so that rice can release its precious starch.

Be careful not to add too much broth and maintain a medium-low heat. Otherwise, you’ll boil risotto.

Don’t forget that this is not a complicated recipe, but love and dedication are key ingredients to make a perfect risotto (alla Milanese).

Halfway through cooking, add marrow, finish cooking slowly, stir in butter, Parmigiano Reggiano and sprinkle salt and pepper.

Let it rest for 3 minutes, then serve.

Milanese risotto suggested wine

Choose a red structured and spicy wine to degrease the plate with freshness and tannins: Cobelli winery’s Teroldego is the perfect wine. Champagne, Prosecco or Trentodoc are excellent options, too: the bubbles will help to keep your palate clean.

A good Old Fashioned is perfect if you want to pair a cocktail.