Risotto alla Milanese

Named for Milan, this golden Lombard classic owes its color and perfume to saffron bloomed in hot broth. Toast the rice, then finish with butter and Parmigiano for a silky, deeply savory bowl.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups Arborio or Carnaroli ricePantry
• 1 generous pinch saffron threadsSpices
• 5-6 cups beef or chicken broth, hotPantry
• 1 small shallot or onion, mincedProduce
• 1/2 cup dry white winePantry
• 4 tbsp butterDairy
• 1 tbsp beef bone marrow (optional traditional)Meat
• 3/4 cup Parmigiano-ReggianoDairy
• to taste saltSpices

Instructions

1. 1Bloom saffron in a ladle of hot broth.
2. 2Soffritto onion in butter (and marrow if using); toast rice until pearly.
3. 3Add wine; let it evaporate.
4. 4Add broth ladle by ladle, stirring, until creamy al dente.
5. 5Finish with saffron broth, butter, and Parmigiano. Rest 1 minute before serving.