Risotto alla Milanese is patience rewarded: rice built ladle by ladle into something creamy, glossy, and gold with saffron. There's no shortcut to the stirring, but the payoff is a dish that looks simple and tastes like it belongs in Milan. Marrow is traditional, though the risotto stands beautifully on butter and Parmigiano alone.
At a glance
Serves 4
Prep 10 min
Cook 28 min
Saffron: 20 threads (≈0.08 g)
Ingredients
- 20 threads Raihan Afghan Super Negin saffron, bloomed in 1/4 cup warm chicken or vegetable stock
- 1 1/2 cups Carnaroli or Arborio rice
- 5 cups hot chicken or vegetable stock
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 4 tbsp butter
- 1/2 cup grated Parmigiano-Reggiano
- 2 tbsp marrow (optional, traditional)
- 1 tbsp olive oil
- Salt to taste
Instructions
- Melt 2 tbsp butter + 1 tbsp olive oil in a heavy pan over medium. Sauté onion 5 min until translucent.
- Add rice (and marrow if using). Toast 2 minutes until edges go translucent.
- Add wine. Stir until evaporated.
- Add hot stock 1 ladle at a time, stirring constantly. Wait until almost absorbed before adding more.
- After 16 minutes, stir in saffron bloom.
- Continue 2–3 minutes until rice is al dente and creamy.
- Off heat. Stir in remaining 2 tbsp butter and parmesan vigorously (mantecatura). Cover. Rest 2 minutes.
- Plate. Tap the plate gently — risotto should spread, not mound.
Chef's note
Bloom the saffron in warm stock rather than water — it dissolves just as readily and you lose nothing to a separate cup, since the bloom goes straight back into the pan a few minutes before the rice is done.
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