Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 ½ cups arborio rice; ½ tsp saffron threads; 5 cups chicken broth, warm; 1 small onion, finely diced; 2 tbsp bone marrow, or butter; ¾ cup parmesan cheese, freshly grated; ½ cup dry white wine; 2 tbsp butter; 1 tbsp olive oil

A luxurious saffron risotto from Milan with Arborio rice, bone marrow, Parmesan, and golden saffron threads.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Serves: 4
Difficulty: Hard
Per serving: 450 kcal

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Ingredients

1 ½ cups arborio rice
½ tsp saffron threads
5 cups chicken broth, warm Swap
1 small onion, finely diced Swap
2 tbsp bone marrow, or butter
¾ cup parmesan cheese, freshly grated
½ cup dry white wine Swap
2 tbsp butter Swap
1 tbsp olive oil Swap

Equipment

wide saucepan, ladle

Method

Steep saffron in 3 tbsp warm broth for 10 minutes.
Heat oil and half the butter. Sauté onion until translucent, about 3 minutes.
Add rice and toast 2 minutes until grains are translucent at edges. Do not brown.
Pour in wine and stir until absorbed. Add broth one ladle at a time, stirring frequently.
After 15 minutes, stir in saffron liquid. Continue adding broth until rice is creamy and al dente, about 18-20 minutes total.
Remove from heat. Stir in remaining butter, parmesan, and bone marrow. Cover and rest 2 minutes.

Nutrition per serving

Calories: 450
Protein: 14g
Carbs: 58g
Fat: 18g
Fiber: 1g

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · risotto · saffron · rice · milanese · parmesan

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Ingredients

Equipment

Method

Nutrition per serving

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