Risotto alla Milanese
Risotto alla Milanese is the most iconic dish of Lombard cuisine: Carnaroli rice with saffron, butter, and beef marrow. According to legend, it was born in 1574 during the wedding of the daughter of the craftsman of the Duomo.
It traditionally accompanies Ossobuco in the celebrated Milanese pairing.
Preparation
- 1
Melt the beef marrow and butter together. Sauté the finely chopped onion.
- 2
Toast the rice for 2 minutes.
- 3
Deglaze with white wine.
- 4
Add hot broth one ladle at a time, stirring constantly.
- 5
Halfway through cooking, add the saffron dissolved in a spoonful of broth.
- 6
Cook for another 8 minutes until al dente.
- 7
Remove from heat and finish with cold butter and Parmigiano Reggiano. Let rest for 2 minutes.
- 8
Serve "all'onda" (flowing on the plate).
Chef's Tips
Use saffron threads, never powder. Beef marrow is essential. The finishing step must be done off the heat.