🇮🇹 Italy recipe
Risotto alla Milanese
The golden jewel of Lombard cuisine, this luxurious saffron risotto originated in Milan and has been served since the Renaissance. Slowly toasted Carnaroli rice is bathed in warm broth ladleful by ladleful, then finished with butter and Parmigiano-Reggiano for an impossibly creamy result.
Prep15 mins
Cook35 mins
Serves4
Difficultyhard
Ingredients
- 320g Carnaroli rice (or Vialone Nano)
- 1.2 liters beef or veal broth, kept warm on a back burner
- 1 small yellow onion, very finely diced
- 60g unsalted butter (divided: 20g for cooking, 40g cold for mantecatura)
- 30g beef bone marrow (from about 2 marrow bones), optional but traditional
- 0.15g saffron threads (about a generous pinch, roughly 30 threads)
- 80ml dry white wine
- 60g Parmigiano-Reggiano DOP, finely grated
- 1 tablespoon extra virgin olive oil
- Fine sea salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 420
- Protein
- 12 g
- Carbs
- 52 g
- Fat
- 18 g
